Best Crock Pot Cinnamon Roll Casserole Recipe
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If you are looking for an easy and delicious breakfast casserole recipe, look no further than this crock pot cinnamon roll casserole. The perfect cinnamon roll casserole, baked to a soft, golden brown, using organic canned cinnamon rolls for the win.
This recipe has been tested using numerous canned cinnamon rolls and techniques; keep reading for what makes this recipe the best!
Crock Pot Cinnamon Roll Casserole is an easy recipe that has become popular among busy families; perfect for a lazy weekend breakfast, Christmas morning, and Easter brunch too! With a few simple ingredients, this is a great recipe the entire family will love.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!
Why You Will Love this Recipe for Crockpot Cinnamon Rolls
- Easy – Open a couple of cans of refrigerated cinnamon rolls, and you’re halfway there!
- Delicious – the soft, gooey cinnamon rolls combined with eggs, cream, and maple syrup create a mouthwatering flavor that’s hard to resist.
- Make Ahead – Prep the night before, pour into the crock pot in the morning, and bake!
Key Ingredients & Substitutions for the Best Crock Pot Cinnamon Rolls
Ingredients, directions and nutritional information in the printable recipe card at the end of the post.
- Canned Cinnamon Rolls | I used organic canned cinnamon rolls; see my tips for testing canned cinnamon rolls.
- Eggs | I use large eggs in my baking; set them out to room temp while you gather the rest of your ingredients
- Heavy Whipping Cream | You may also use half and half or even whole milk here, but this is a splurge, so splurge!
- Vanilla Extract | If you can afford it, use natural vanilla
- Maple Syrup | Again, use the real deal; you can leave this out if preferred.
- Spices | Cinnamon and nutmeg are classics for cinnamon rolls!
- Brown Sugar & Pecans | Are used as a crunchy topping, which is optional.
- Kicked up Icing | Using the icing packets, we’ll add a little soft butter and cream cheese to as a huge flavor boost!
Recommended Tools
- Crockpot or Slow Cooker – My dream crockpot!
- If you have an Instant Pot many of them have a slow cooker function, I haven’t tried with one, but it should work.
- Wooden spatula – Check out my Amazon store for my favorites.
How to Make Crock Pot Cinnamon Roll Casserole
Step 1 | Prep
Using a paper towel or pastry brush, grease the inside of a 6-quart crockpot with butter or oil; if using non-stick cooking spray, I recommend using vegetable oil-based spray, as sprays like Pam can gum up your appliances and pans over time.
Grab your cinnamon rolls and cut each one into four pieces. Remember to set aside the frosting packets for later!
Step 2 | Prepare Custard Mixture
Whisk together the eggs, cream, cinnamon, nutmeg, vanilla, salt, and maple syrup in a medium mixing bowl.
Cinnamon Roll Casserole with Heavy Cream
- Heavy cream makes these cinnamon rolls! Other milk and cream mixtures will work, but I found heavy cream is best, it adds tenderness to the cinnamon roll and a lighter texture.
Step 3 | Add to Slow Cooker
Add the chopped-up cinnamon rolls to the egg batter and gently fold to ensure each piece is fully coated.
Carefully pour the mixture and cinnamon rolls into the bottom of your slow cooker. Keeping them in a single layer as much as possible.
Step 4 | Prepare Topping (if adding)
Combine brown sugar, cinnamon, and pecans in a small mixing bowl, and sprinkle evenly over the top of the cinnamon rolls for a little extra goodness.
Step 5 | Slow Cook Cinnamon Roll Casserole
Place a clean tea towel between the lid and the cinnamon rolls, nice and taut, then place the lid tightly on top.
When removing the lid, remove it by lifting it straight up and off the slow cooker and allowing condensation to trip into a sink.
Bake cinnamon roll casserole on LOW heat for 2-2.75 hours. Cooking time will vary based on your crockpot model. If you know your crockpot has hot spots, rotate the crock every 30 minutes, careful not to disturb the contents.
Step 6 | Frosting (optional)
Either whisk together the packet of icing that came with the cinnamon rolls or enhance it by adding a little butter and cream cheese and a touch more vanilla for semi-homemade cream cheese frosting.
Fresh Tip
- If your butter and cream cheese are not softened enough, pop in the microwave for 5-10 seconds, then whisk until smooth.
Or simply drizzle the icing packets over the top of the warm casserole, then serve with a side of my Cinnabon cream cheese frosting (make half a batch or a whole batch and freeze the leftovers for another day).
Fresh Tips
- To get the best texture and flavor, use higher-end canned cinnamon rolls. Trust me, I tested it!
- Grease your crockpot with butter for the most tender and delicious cinnamon rolls. I also found that butter helped prevent burning and added a richer flavor and texture.
- If you’re not sure if your crockpot has hot spots, rotate it 180° every 30 minutes to ensure even baking.
- Place a tea towel between the lid and the cinnamon rolls to collect condensation and prevent it from pooling on top of the casserole, like my crockpot peanut clusters.
- Check your rolls at the 2-hour mark, but don’t worry if they’re still a bit gooey in the middle. If you want them more cooked, rotate the crockpot and continue baking for up to 45 additional minutes.
- Whatever you do, do not bake on HIGH! It will burn your cinnamon rolls. If you want faster rolls, try my oven-baked recipe instead.
- I baked mine for about 2 hours and 45 minutes, rotating every 30 minutes because my crockpot is older. The center was still a bit gooey, but my family didn’t mind – it was delicious! So go ahead and give it a try, and don’t be afraid to experiment with your own twists and tweaks.
Variations
- Crockpot Apple Cinnamon Roll Casserole – Try layering fresh sliced apples (with a little sugar and cinnamon) between the cinnamon roll layers, or stirring in a can of apple pie filling for an extra delicious twist.
- Want to lighten things up a bit? Replace the heavy cream with half and half, whole milk, or even coconut milk or other plant-based options.
- If you’re letting your cinnamon roll casserole sit overnight, go with frozen cinnamon rolls from Rhodes – they work like a charm.
- Clean-up can be a breeze with a crock pot liner, but keep in mind that it’s plastic and may leach into your food. Personally, I’m not a fan of cooking with plastic, but to each their own.
Best Canned Cinnamon Rolls to Use for Casserole
- First things first, I tried using regular Pillsbury cinnamon rolls and it was a disaster. The rolls ended up burnt on the outside and raw on the inside, with hardly any flavor. So just a heads up, your results may vary if you use them.
- But fear not, I also tested using other brands like Grands cinnamon rolls, Annie’s Organic, Simple Truth Organic, and Trader Joe’s Organic. My taste testers weren’t crazy about Grands, but they loved the other three brands. So, I definitely recommend investing in a higher quality canned cinnamon roll – it’s worth the extra money, trust me!
- And while I haven’t tried using frozen cinnamon roll dough like Rhodes, I have a feeling it would work just as well, similar to monkey bread. If you cut them into quarters the night before and let them thaw overnight with the custard, they should turn out great.
- So there you have it, some tips and tricks to ensure you make the best cinnamon roll breakfast casserole possible. Happy cooking, and enjoy your delicious breakfast!
Storage Tips
I believe this breakfast casserole is best, fresh from the crockpot, but if you have leftovers…
- Store any leftover cinnamon roll casserole in an airtight container on the counter for two days. Refrigerate for up to 5 days.
- Freeze for up to 3 months if stored correctly in an airtight container.
- Reheat single portions for 20-30 seconds in the microwave or place in an oven-safe dish covered with aluminum foil, and heat for 15-20 minutes in a 350° F (177° C) oven until soft and warmed. Add a little pat of butter or an extra slather of icing.
Frequently Asked Questions
Yes, you can use homemade cinnamon rolls instead. Once finished roll, chop each roll into quarters and proceed. Try my ooey-gooey cinnamon rolls.
Assemble the ingredients the night before and store them covered in the fridge in a tightly covered bowl or the crockpot. Take it out of the fridge 30-60 minutes before baking to avoid damage to your crock And don’t start it overnight – it only takes a few hours to bake and you don’t want hockey pucks for breakfast!
If you’re using a regular Pillsbury cinnamon roll and only oiling the crockpot instead of buttering it, you might end up with burnt edges. Plus older crock pots have hot spots.
But, if you do end up with burnt edges, don’t worry! You can still salvage your cinnamon roll casserole by simply eating around the burnt parts. Drizzle some extra frosting or melted butter to make it even more delicious.
I haven’t tried, but technically, yes, you can double the recipe. Note, that it will take longer to bake, especially in the middle. I recommend rotating the crock pot in the heating unit 180° every 30 minutes to allow for even heating.
Here’s a tip from my testing experience: sometimes the center of the cinnamon roll casserole may still be a bit gooey or raw when it’s done baking. Especially with older crockpots. If that happens, just serve from the outside in and it’ll continue baking as it cools, or cover and cook on low another 15 minutes. But, if you’re not a fan of gooey centers, simply scoop out the raw portion into a greased baking dish and bake at 350°F for 15 minutes or until puffed and golden.
Can I make this crockpot cinnamon roll casserole recipe in the oven instead?
Yes, you can. Preheat the oven to 350°F (177° C) and bake in a buttered 9×13 inch casserole dish for 25-30 minutes. Check out my oven baked breakfast cinnamon roll casserole recipe for more details.
When spreading the cinnamon rolls in the bottom of the crock pot, make sure it’s in a single layer, and if there are any double layers, move those pieces towards the outside, keeping the inside a single layer.
Our Favorite Crock Pot Recipes
- Crockpot London Broil
- Easy Soft Baked Crockpot Granola
- Crockpot Ranch Chicken
- Olive Garden Crockpot Chicken
- Easy Soft Baked Crockpot Granola
Best Breakfasts to Serve with Cinnamon Roll Casserole
Man cannot live on cinnamon rolls alone, said no one, ever – okay maybe not, but here are a few of our favorite breakfast recipes to serve alongside your Cinnamon breakfast casserole.
Cracker Barrel Hashbrown Casserole
Everyone loves this Cracker Barrel hashbrown casserole, cheesy, creamy and no canned soup!
Air Fryer Sausage Links
No standing beside the pan for this recipe, done likity split in the air fryer!
Best drinks to serve with cinnamon roll casserole
Besides the obvious cold glass of milk or cup of coffee or tea, you might serve with a steaming cup of something delicious! Check out all of our drink recipes.
Christmas Morning Chai Latte
Not just for Christmas morning, this white chocolate chai is a HUGE hit!
White Hot Chocolate
Creamy and simple, ready in minutes! Not a white chocolate fan? Try my Hot Chocolate for Two!
This crockpot cinnamon roll recipe is a delicious treat and easy breakfast recipe that will become a family favorite. With simple ingredients and fresh tips, you can make a warm, comforting meal that satisfies your sweet tooth. So go ahead, give this recipe a try, and enjoy a cozy breakfast with your loved ones.
I hope you loved this crock pot cinnamon roll casserole — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Crock Pot Cinnamon Roll Casserole
Equipment
Ingredients
- 2 15.7 ounce cans canned cinnamon rolls, I like Organic cinnamon rolls, see notes for testing tips
- 3 large eggs, room temperature, if you forgot, place in a bowl of warm water for 5 minutes
- 1/2 cup heavy cream, may sub with half & half, or whole milk
- 3 tablespoons maple syrup, use real maple syrup, this is option
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg, optional
- 2 teaspoons vanilla extact
- 1/4 teaspoon kosher salt
Optional Topping
- 1/3 cup brown sugar, packed, light or dark
- 1/3 cup pecans, chopped
- 1/2- 1 teaspoon cinnamon, for cinnamon lovers
Cream Cheese Frosting (optional
- 2 packets icing, from the cans of cinnamon rolls
- 3 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Using a paper towel or pastry brush, grease the inside of a 6-quart or larger crock pot with butter.
- Next, grab your cinnamon rolls and cut each one into four pieces. Don't forget to set aside the frosting packets for later.
- In a medium mixing bowl, whisk together the eggs, cream, cinnamon, nutmeg, vanilla, salt, and maple syrup. This will be the base for your custard mixture.
- Add the chopped-up cinnamon rolls to the egg batter and gently fold to make sure each piece is fully coated.
- Carefully pour the mixture and cinnamon rolls into the prepared crock pot. Keeping them in a single layer as much as possible.
- Combine brown sugar, cinnamon and pecans in a small bowl, sprinkle evenly over the top of the casserole, if using.
- Place a clean tea towel between the lid and the cinnamon rolls, nice and taut, then place the lid tightly on top.
- Bake cinnamon roll casserole on LOW for 2 hours- 2 hours 45 minutes. If you know for sure your crockpot has hot spots, then rotate the crock every 30 minutes, careful not to disturb the contents.
- Check rolls at the 2-hour mark, most likely your cinnamon rolls will still be gooey in the middle, if you are okay with that, go with it, if would like them more cooked, rotate the crock pot 180° and continue baking up to another 45 minutes.
✱ Kathleen’s Tips
-
- Recipe tested using Pillsbury cinnamon rolls, and honestly, our family didn’t like it. Burnt on the outside and raw inside, with little to no taste. Be aware, your cinnamon roll breakfast casserole may not turn out like you think if you use them.
- I also tested using Grands Cinnamon Rolls, Annie’s Organic Cinnamon rolls, Simple Truth Organic Jumbo Cinnamon rolls, and Trader Joe’s organic cinnamon rolls. My taste testers didn’t care for the Grand’s cinnamon rolls but loved the other three organic brands. I suggest spending the extra money on a higher-quality canned cinnamon roll; you’re welcome!
- While I haven’t tried using frozen cinnamon roll dough (such as Rhodes), I’m pretty sure it would work the same; similar to when making monkey bread if you cut them into quarters the night before when making the custard, they will thaw overnight in the custard sauce.
- To get the best texture and flavor, use higher-end canned cinnamon rolls. See above or the post for more details.
- Grease your crockpot with butter for the most tender and delicious cinnamon rolls. I also found that butter helped prevent burning and added a richer flavor and texture.
- If you’re unsure if your crockpot has hot spots, rotate it 180° every 30 minutes to ensure even baking.
- Place a tea towel between the lid and the cinnamon rolls to collect condensation and prevent it from pooling on top of the casserole, like my crockpot peanut clusters.
- Check your rolls at the 2-hour mark, but don’t worry if they’re still a bit gooey in the middle. If you want them more cooked, rotate the crockpot and continue baking for up to 45 additional minutes.
- Whatever you do, do not bake on HIGH! It will burn your cinnamon rolls. If you want faster rolls, try my oven-baked recipe instead.
- I baked mine for about 2 hours and 45 minutes, rotating every 30 minutes because my crockpot is older. The center was still a bit gooey, but my family didn’t mind – it was delicious! So go ahead and give it a try, and don’t be afraid to experiment with your own twists and tweaks.
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Looks so amazing and I can’t wait to make this.
Hope you love it!
Sheer, gooey decadence! A family fav.
So glad you loved them!
This sweet casserole is such a treat. It’s easy-to-make and perfect for Easter brunch (or any holiday)!
Super easy!! Thanks Shelby!
Yep this is a winner! Making this again for Easter brunch!
Yay! Perfect!
This was a such a delicious and easy recipe! I went perfect with my dinner meal. So good!
Thank you!
Drooling over these cinnamon rolls. Looks so delicious. Thanks for the recipe.
Thanks 🙏
I hadn’t thought to make cinnamon rolls in the crockpot and I’m so glad I found this recipe! So good!
So glad you loved it!!
This cinnamon roll casserole is perfect for a holiday brunch! Thank you for doing all the testing and sharing the best brands of rolls to use.
Thank you so much Tasia!