Slow Cooker Cinnamon Roll Casserole
A warm and comforting breakfast casserole made with cinnamon rolls, perfect for busy mornings.
Ingredients
Main Ingredients
- 1 to 2 cans cinnamon rolls (with icing, refrigerated dough)
- 4 large eggs
- 1 cup milk whole milk is richest, but any works
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon or more if desired
- 2 tablespoons brown sugar optional, boosts flavor
- 1 pinch salt
- 1 tablespoon butter or nonstick spray for greasing the slow cooker
Instructions
Preparation
- Grease your slow cooker with butter or nonstick spray.
- Cut the cinnamon rolls into quarters.
- Place the pieces into the slow cooker in an even layer.
- In a bowl, whisk together the eggs, milk, vanilla, cinnamon, brown sugar, and salt until smooth.
- Pour the egg mixture over the cinnamon roll pieces and gently press down with a spoon.
Cooking
- Cover and cook on LOW for about 2 to 2.5 hours, checking around the 2-hour mark.
- If the edges look done but the center is too soft, crack the lid open for the last 10 to 15 minutes to let steam escape.
Notes
If you want to customize this dish, you can add-in chopped pecans, walnuts, mini chocolate chips, diced apples, or raisins. Drizzle maple syrup over the top before cooking for extra gooeyness. For serving, pair with fresh berries or yogurt to balance the sweetness.