CROCK-POT CINNAMON ROLL CASSEROLE
This Crock-Pot Cinnamon Roll Casserole is a decadent and easy breakfast or dessert perfect for a lazy weekend morning or a special occasion. It's a crowd-pleasing treat that requires minimal effort.
Ingredients
- 2 12.4 ounce cans refrigerated cinnamon rolls with icing
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Optional Toppings:
- Chopped nuts pecans, walnuts
- Dried cranberries or raisins
- Cream cheese glaze in addition to the icing provided
Instructions
- Prepare slow cooker: Grease a 6-quart slow cooker.
- Combine wet ingredients: In a medium bowl, whisk together the milk, eggs, vanilla extract, and cinnamon.
- Arrange cinnamon rolls: Cut each cinnamon roll into quarters. Place half of the quartered cinnamon rolls in the greased slow cooker in an even layer. Drizzle half of the milk/egg mixture over the rolls. Top with remaining quartered cinnamon rolls and drizzle with the remaining milk/egg mixture.
- Cook: Cover and cook on low for 2-3 hours, or until the cinnamon rolls are cooked through and the casserole is set. Cooking times can vary depending on your slow cooker. Check after 2 hours and adjust as needed.
- Add icing: Once cooked, drizzle the icing that comes with the cinnamon rolls over the casserole. If desired, you can make an additional cream cheese glaze.
- Add toppings (optional): Sprinkle with chopped nuts, dried cranberries, or raisins, if desired.
- Serve: Serve warm.
Notes
- Cinnamon Rolls: Use refrigerated cinnamon rolls for this recipe. The size and brand can affect the cooking time.
- Slow Cooker Size: A 6-quart slow cooker is recommended. If you have a smaller slow cooker, you may need to adjust the recipe or cook time.
- Cooking Time: Cooking times can vary depending on your slow cooker. Check the casserole after 2 hours and adjust the cooking time as needed. The casserole is done when the cinnamon rolls are cooked through and the center is set.
- Don't Overcook: Overcooking can make the casserole dry.