If you are looking for an easy and delicious breakfast recipe, look no further than our Slow Cooker Cinnamon Roll Casserole. It’s so easy to assemble in the crock pot in just 15 minutes, thanks to using store-bought organic canned cinnamon rolls.
Our reader Shelby raved: ⭐️⭐️⭐️⭐️⭐️”This sweet casserole is such a treat. It’s easy-to-make and perfect for Easter brunch (or any holiday)!”
I can’t tell you how many times I’ve made this Slow Cooker Cinnamon Roll Casserole. It’s a crowd-pleasing brunch dish that’s too easy to prepare, thanks to using the crock pot. Regular cinnamon rolls take hours, but if you are short on time, this version is perfect to prep in advance of hosting a crowd since the slow cooker does all of the work for you!
Perfect for a lazy weekend breakfast, Christmas morning, or Easter brunch, I guarantee your family will love it just as much as mine! Be sure to also try our Cinnamon Coffee Cake or Monkey Bread.
Why You Will Love this Recipe
- Easy to make with 10 ingredients – Open a couple of cans of refrigerated cinnamon rolls, and you’re halfway there!
- So delicious without the hassle of making regular cinnamon rolls – the soft, gooey cinnamon rolls combined with eggs, cream, and maple syrup create a mouthwatering flavor that’s hard to resist.
- Can be made in advance – Prep the night before, pour into the crock pot in the morning, and bake!
Ingredients
- 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!
Get the full recipe in the recipe card below.
Kathleen’s Tip: Heavy cream makes these cinnamon rolls so special! 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.
Recommended Tools
- Crockpot or Slow Cooker – my favorite one!
- 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 Slow Cooker 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
Make your egg mixture; by whisking together the eggs, cream, cinnamon, nutmeg, vanilla, salt, and maple syrup in a medium mixing bowl. Kinda like you are making French toast, but using cinnamon rolls instead.
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. Place a single layer of cinnamon roll pieces on the bottom of the crock pot.
Pro tip: 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.
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 – Set the Slow Cooker to Low
Place a clean tea towel between the lid and the cinnamon rolls, nice and taut, then place the lid tightly on top.
Tip: 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.
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).
To serve, spoon out servings and drizzle frosting over the top.
Expert Tips
- Buy higher-end canned cinnamon rolls. They yield the best texture and flavor. Trust me, I tested it!
- Grease your crockpot with butter for the most tender and delicious taste. I also found that butter helped prevent burning and added a richer flavor and texture.
- Many slow cookers have hot spots, to avoid uneven cooking, rotate it 180° every 30 minutes to ensure even baking.
- Wrap the lid in a tea towel. This is the key to the perfect “bake” on this casserole. The towel will collect condensation and prevent it from pooling on top of the cinnamon rolls.
- 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 set the slow cooker on HIGH! It will burn your cinnamon rolls. If you want faster rolls, try my oven-baked recipe instead.
- You’ll know when the crock pot rolls are ready when the sides are set and the center is still a little 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 want to assemble the casserole the night before and hold it in the fridge before slow cooking in the morning, 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 this 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!
Make Cinnamon Roll Casserole in the Oven
If you would rather just bake it, the method is also simple to do. 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.
Storage
I believe this breakfast casserole is best, fresh from the crockpot, but if you do have leftovers…
- Store any leftover cinnamon roll casserole in an airtight container on the counter for two days. Or store in the refrigerator 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.
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.
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.
More Crock Pot Delicious Recipes
- Crockpot London Broil
- Soft Baked Crockpot Granola
- Crockpot Ranch Chicken
- Olive Garden Crockpot Chicken
- Easy Soft Baked Crockpot Granola
What to Serve with Slow Cooker Cinnamon Rolls
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. Try these air fryer sausage links, and these breakfast sliders.
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 easy recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 2 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
- ½ cup heavy cream may sub with half & half, or whole milk
- 3 tablespoons maple syrup use real maple syrup, this is optional
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- 2 teaspoons vanilla extact
- ¼ teaspoon kosher salt
Topping
- ⅓ cup brown sugar packed, light or dark
- ⅓ cup pecans chopped
- ½- 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, open your cinnamon rolls and cut each one into four pieces. Don't forget to set aside the frosting packets for later.2 cans canned cinnamon rolls
- 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.3 large eggs, ½ cup heavy cream, 3 tablespoons maple syrup, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, 2 teaspoons vanilla extact, ¼ teaspoon kosher salt
- 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.⅓ cup brown sugar, ⅓ cup pecans, ½- 1 teaspoon cinnamon
- 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.
- Make frosting: Add butter, cream cheese to a bowl and mix until combined and smooth. Whisk in frosting packets, and vanilla until creamy and smooth.
Notes
- 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
Mary
I think it’s cute that you insert tips here for ‘freezing’….like…never gonna’ happen! 😉
Haha!! Right?! But got to cover all my bases!
Sue Zellmer
Hi there. Either I missed it or you forgot to include the frosting recipe. Would love to have it. Thanks
Sorry about that Sue! Here you go!
¼ cup butter, room temperature
4-ounce cream cheese, room temperature
1 cup powdered sugar
1-2 teaspoons milk or cream (to thin to desired consistency)
½ teaspoon vanilla
Mix until smooth, fluffy and creamy and spread on warm rolls!
Laura Clardy
Looks so amazing and I can’t wait to make this.
Hope you love it!
lynn
Sheer, gooey decadence! A family fav.
So glad you loved them!
Shelby
This sweet casserole is such a treat. It’s easy-to-make and perfect for Easter brunch (or any holiday)!
Super easy!! Thanks Shelby!
Megan
Yep this is a winner! Making this again for Easter brunch!
Yay! Perfect!
Suja md
This was a such a delicious and easy recipe! I went perfect with my dinner meal. So good!
Thank you!
Kushigalu
Drooling over these cinnamon rolls. Looks so delicious. Thanks for the recipe.
Thanks ????
Kate
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!!
Tasia
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!