Crock Pot Cinnamon Roll Casserole

A warm, gooey, bakery-style breakfast you can make right in your slow cooker. This Crock Pot Cinnamon Roll Casserole transforms canned cinnamon rolls into a tender, custard-soaked casserole with rich cinnamon and vanilla flavor. Perfect for holidays, weekend brunch, or feeding a hungry crowd with almost no prep time.

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Why This Recipe Works

This recipe takes all the comfort of classic cinnamon rolls and turns it into a hands-off slow cooker breakfast. Using Grands cinnamon rolls gives the casserole structure, while a simple custard mixture keeps everything soft, moist, and full of cinnamon spice. The slow cooker creates an even, gentle cook, preventing the rolls from drying out and giving you that perfect pull-apart texture.

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Ingredients

• 2 tubes Grands Cinnabon Cinnamon Rolls, cut into quarters (two 5-count tubes)
• 3 eggs
• ½ cup heavy cream
• 3 tablespoons brown sugar
• 1½ teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Cream cheese frosting (included in the cinnamon roll packages)

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How to Make Crock Pot Cinnamon Roll Casserole

Step 1: Prepare the Crockpot

Spray the inside of a 6-quart slow cooker with nonstick cooking spray.

Step 2: Add the Cinnamon Rolls

Cut each cinnamon roll into quarters and spread them evenly across the bottom of the crockpot.

Step 3: Mix the Custard

In a medium bowl, whisk the eggs, heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth.

Step 4: Pour and Cook

Pour the custard mixture evenly over the cinnamon rolls.
Cover and cook on Low for 3 hours, or until the edges are golden and the center is fully set.

Step 5: Finish with Frosting

When the casserole is done, spread or drizzle the cream cheese frosting over the warm cinnamon rolls. Serve immediately.

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Serving Suggestions

For a complete breakfast or brunch spread, try pairing this casserole with:

• Fresh berries or fruit salad
• Crispy bacon or sausage links
• Scrambled eggs
• Maple syrup or a light powdered sugar dusting
• A warm drink like coffee, chai latte, or hot cocoa

This dish is also great as a holiday morning treat—minimal effort, big payoff.

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Recipe Variations

Apple Cinnamon Roll Casserole

Add 1 cup finely diced apples to the cinnamon rolls before pouring in the custard.

Pumpkin Spice Twist

Whisk ¼ cup pumpkin puree and ½ teaspoon pumpkin pie spice into the custard mixture.

Pecan Praline

Sprinkle ½ cup chopped pecans and an extra tablespoon of brown sugar over the rolls.

Chocolate Chip Version

Fold ½ cup mini chocolate chips into the cinnamon roll pieces.

Raisin Bread-Pudding Style

Add ½ cup raisins to the cinnamon rolls for extra sweetness and texture.

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Make-Ahead and Storage

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Reheat: Warm individual servings in the microwave or reheat the entire casserole in a 300°F oven for 10–12 minutes.
• Prep Ahead: You can whisk the custard or cut the rolls ahead of time, but do not pour the mixture over the rolls until you’re ready to cook.

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Frequently Asked Questions

Can I cook this on High?

Yes. Cook on High for 1½ to 2 hours, checking occasionally to prevent overcooking.

Can I use regular cinnamon rolls instead of Grands?

Yes. Substitute two 8-count tubes, but begin checking for doneness around the 2½-hour mark.

Can this be baked in the oven?

Bake in a greased 9×13-inch pan at 350°F for 35–40 minutes, or until the center is set.

Can I double the recipe?

Not recommended in a crockpot, as the center may not cook evenly. For a larger batch, use two slow cookers or bake in the oven using two pans.