Wake up to pure comfort with this Crock Pot Cinnamon Roll Casserole! This recipe transforms pre-made cinnamon rolls into an effortless, incredibly delicious breakfast or brunch dish that’s perfect for any occasion, saving you time and effort without sacrificing flavor.
Key Ingredients for Crock Pot Cinnamon Roll Casserole
- 1 (17.5 ounce) package refrigerated cinnamon roll dough (with icing included)
- 2 cups cubed challah bread or brioche bread (about 4-5 slices, day-old is best)
- 4 large eggs
- 1 ½ cups milk (whole milk or 2% recommended for richness)
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: ½ cup chopped pecans or walnuts
How to Make Crock Pot Cinnamon Roll Casserole
Get ready for the easiest, most satisfying breakfast you’ve ever made! This Crock Pot Cinnamon Roll Casserole is a game-changer, featuring tender, doughy swirls baked in a rich, custardy base, all infused with warm cinnamon spices. It’s incredibly simple to assemble, making it perfect for busy mornings or relaxed weekend brunches. With a prep time of just 15 minutes and a cooking time of 2-3 hours, you can savor this delightful treat with minimal effort.
Step-by-Step Instructions
- Prepare the Cinnamon Rolls: Open the package of refrigerated cinnamon roll dough. Separate the cinnamon rolls and cut each one into approximately 4 pieces. Place these pieces evenly into the bottom of your greased slow cooker insert. If you’re using nuts, sprinkle them over the cinnamon roll pieces at this stage.
- Prepare the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, ground cinnamon, ground nutmeg, vanilla extract, and salt until well combined and smooth. Ensure the sugar is fully dissolved.
- Assemble the Casserole: Pour the custard mixture evenly over the cut cinnamon roll pieces in the slow cooker, making sure to submerge them as much as possible. Gently press down on the cinnamon roll pieces with a spoon or spatula to help them soak up the liquid.
- Cook in the Slow Cooker: Cover the slow cooker and cook on low for 2 to 3 hours, or on high for 1.5 to 2 hours. The casserole is done when the center is set and a knife inserted near the center comes out clean, and the edges are golden and slightly puffed. Cooking times may vary depending on your slow cooker.
- Prepare the Icing: While the casserole is cooking, prepare the icing that came with the cinnamon rolls. If the icing is too thick, you can add a teaspoon of milk at a time to reach your desired drizzling consistency.
- Serve: Once the Crock Pot Cinnamon Roll Casserole is cooked, carefully remove the insert from the slow cooker. Let it cool for a few minutes before drizzling generously with the prepared cinnamon roll icing. Serve warm and enjoy the ultimate breakfast indulgence.
Why You’ll Love This Crock Pot Cinnamon Roll Casserole
Get ready to fall in love with breakfast all over again! This Crock Pot Cinnamon Roll Casserole offers the irresistible gooeyness and comforting spice of classic cinnamon rolls, all in a delightful, shareable casserole form. It’s incredibly budget-friendly to make at home, saving you a significant amount compared to store-bought or bakery versions, while offering a superior homemade taste. The creamy, dreamy custard base perfectly complements the sweet swirls, and the optional addition of toasted nuts brings a delightful crunch that elevates every bite.
This dish is a true crowd-pleaser, perfect for those lazy weekend mornings when you want something special without the fuss. Imagine waking up to the aroma of warm cinnamon and sweet dough wafting from your kitchen, all thanks to your slow cooker! Unlike a traditional bread pudding which can sometimes be dense, this casserole has a lighter, fluffier texture thanks to the leavening in the cinnamon rolls. So ditch the complicated recipes and give this easy, delicious Crock Pot Cinnamon Roll Casserole a try – your taste buds will thank you!
Storing and Reheating Tips
If you find yourself with any leftover Crock Pot Cinnamon Roll Casserole, you’re in luck! It stores beautifully, ensuring you can enjoy that sweet, comforting flavor again.
- Refrigeration: Allow the casserole to cool completely before storing. Transfer any remaining portions to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: To reheat, you have a few excellent options.
- Microwave: For a single serving, place a portion on a microwave-safe plate and heat in 30-second intervals until warmed through. Be careful not to overheat, as it can become tough.
- Oven: For larger portions or to regain some of that fresh-baked crispness, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and warm for 10-15 minutes, or until heated through. You may want to cover it loosely with foil to prevent the icing from burning.
- Freezing: This casserole freezes exceptionally well! Once cooled, you can portion it into freezer-safe containers or wrap individual servings tightly with plastic wrap and then aluminum foil. Properly stored, frozen Crock Pot Cinnamon Roll Casserole will maintain its quality for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Crock Pot Cinnamon Roll Casserole is the ultimate breakfast indulgence, offering unparalleled ease and deliciousness. Give this simple recipe a try for a memorable start to any day – you won’t be disappointed!
Crock Pot Cinnamon Roll Casserole
Ingredients
Equipment
Method
- Open the package of refrigerated cinnamon roll dough. Separate the cinnamon rolls and cut each one into approximately 4 pieces. Place these pieces evenly into the bottom of your greased slow cooker insert. If you’re using nuts, sprinkle them over the cinnamon roll pieces at this stage.1 (17.5 ounce) package refrigerated cinnamon roll dough (with icing included), ½ cup chopped pecans or walnuts (optional)
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, ground cinnamon, ground nutmeg, vanilla extract, and salt until well combined and smooth. Ensure the sugar is fully dissolved.4 large eggs, 1 ½ cups milk (whole milk or 2% recommended for richness), ½ cup heavy cream, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon vanilla extract, Pinch salt
- Pour the custard mixture evenly over the cut cinnamon roll pieces in the slow cooker, making sure to submerge them as much as possible. Gently press down on the cinnamon roll pieces with a spoon or spatula to help them soak up the liquid.
- Cover the slow cooker and cook on low for 2 to 3 hours, or on high for 1.5 to 2 hours. The casserole is done when the center is set and a knife inserted near the center comes out clean, and the edges are golden and slightly puffed. Cooking times may vary depending on your slow cooker.
- While the casserole is cooking, prepare the icing that came with the cinnamon rolls. If the icing is too thick, you can add a teaspoon of milk at a time to reach your desired drizzling consistency.1 (17.5 ounce) package refrigerated cinnamon roll dough (with icing included)
- Once the Crock Pot Cinnamon Roll Casserole is cooked, carefully remove the insert from the slow cooker. Let it cool for a few minutes before drizzling generously with the prepared cinnamon roll icing. Serve warm and enjoy the ultimate breakfast indulgence.