Slow Cooker Cinnamon Roll Breakfast Casserole

Slow Cooker Cinnamon Roll Breakfast Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 2

    12oz Cinnamon Roll Tubes, quartered

  • 4


  • ½

    cup Heavy Whipping Cream

  • 3

    TBSP Maple Syrup

  • 2

    tsp Vanilla Extract

  • 1

    tsp Ground Cinnamon

  • ¼

    tsp Ground Nutmeg


• Spray your slow cooker bowl with a non-stick cooking spray. • Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later. • In a small bowl, beat eggs. • To the beaten eggs add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well. • Pour the egg mixture evenly over the cinnamon rolls in the slow cooker. • Place remaining roll of quartered cinnamon rolls on top of the mixture in the slow cooker. • Cover and cook on low for 2.5 hours, or until sides are golden brown and the rolls are set. • Spread frosting that came in the cinnamon roll tubes over the warm cinnamon roll casserole. • Serve warm. Makes 8 servings of Slow Cooker Cinnamon Roll Breakfast Casserole


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