Crock Pot Cinnamon Roll Casserole

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Cooling Time 15

Total Time 2 15

Servings: 6 servings

Course: Breakfast, Brunch

Ingredients Equipment Method Notes

Ingredients

1 (17.5 ounce) package refrigerated cinnamon roll dough (with icing included)
2 cups cubed challah bread or brioche bread, day-old is best (about 4-5 slices)
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
½ cup chopped pecans or walnuts (optional)

Equipment

Slow Cooker
Large mixing bowl
Spoon or spatula
Oven-safe dish

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.

Notes

Allow the casserole to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or oven. Freezes well for 2-3 months.