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Crock Pot Cinnamon Roll Casserole

A warm, custard-soaked cinnamon roll breakfast casserole made effortlessly in the slow cooker for the perfect hands-off brunch dish.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: beef and potato casserole, breakfast, brunch, cinnamon rolls
Servings: 8

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 from the cinnamon roll packages

Instructions

  • Spray a 6-quart crockpot with nonstick cooking spray.
  • Spread the quartered cinnamon rolls evenly across the bottom of the crockpot.
  • In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla, cinnamon, and nutmeg.
  • 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 set.
  • Drizzle or spread the cream cheese frosting over the warm casserole.
  • Serve immediately.

Nutrition

Calories: 95kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 31mg | Potassium: 45mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 309IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.4mg