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Crock Pot Cinnamon Roll Casserole

This Crock Pot Cinnamon Roll Casserole elevates classic cinnamon rolls into a delicious casserole, perfect for breakfast or any occasion.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 tubes Grands Cinnabon Cinnamon Rolls (5 count each, cut into quarters)
  • 3 large eggs
  • 1/2 cup heavy cream Can substitute with milk or a plant-based alternative
  • 3 tablespoons brown sugar
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 package cream cheese frosting From the cinnamon roll package

Method
 

Preparation
  1. Spray the inside of a 6-quart crockpot with cooking spray for easy cleanup.
  2. Evenly distribute the cinnamon roll quarters at the bottom of the crockpot.
  3. In a medium mixing bowl, add the eggs, heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg. Whisk together until fully combined.
  4. Pour the egg mixture evenly over the top of the cinnamon rolls, ensuring they’re well coated.
Cooking
  1. Place the lid on the crockpot and cook on low for about 3 hours, until the edges turn golden brown and the center is no longer gooey.
  2. Once cooked, drizzle the included cream cheese frosting over the top of the casserole.

Notes

Feel free to add chopped apples or bananas with brown sugar into the egg mixture for extra flavor. You can prepare this dish the night before and refrigerate it.