Slow Cooker Cinnamon Roll Casserole

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Slow Cooker Cinnamon Roll Casserole is an easy crock pot breakfast for a crowd you can make for Easter or Christmas morning with day old cinnamon rolls!

If you’re looking for a great Breakfast Recipe and you made a batch of my Easy Cinnamon Rolls a few days ago you should definitely try this Slow Cooker Cinnamon Roll Casserole. 

Crockpot Cinnamon Roll Casserole

SLOW COOKER CINNAMON ROLL CASSEROLE 

I am a huge fan of crockpot breakfasts and desserts. They don’t require much attention once they get going, which means that you can get everything ready in the pot then enjoy your day until you’re ready to eat.

Slow Cooker Cinnamon Roll Casserole is a delicious recipe to make for holiday potlucks or family brunch on the weekend. It travels really well, and you can spice it up with your own personal touches.

It’s a great Breakfast Recipe to make for the holidays, since you get to breathe new life into an older pastry and it ends up yummy, rich, and creamy. If you haven’t already got cinnamon rolls sitting around don’t feel like you’re in a pinch.

You can certainly bake off some rolls the morning before (even canned refrigerated rolls would be okay) and leave them out during the day (don’t ice them). Cut them up the night before and make the recipe as described. Baked goods go stale pretty fast!

Slow Cooker Cinnamon Rolls

When I want it to look extra fancy, I’ll sometimes drizzle a mixture of melted butter and brown sugar over the top, or dust it with some ground cinnamon and powdered sugar to give it a snowy, wintery look. The edges of the casserole turn out deliciously crispy, and in my house we always end up trying to call “dibs” on those pieces since we all love a little sugary crunch. 

This recipe turns out like a sweet, rich cinnamon bread casserole that is a little denser than traditional Bread Pudding because of the cinnamon roll pieces in it.

It’s an easy recipe that turns out delicious every time, and the texture ranges from delightfully thick and gooey at the center to crispy and crunchy around the edges, which means there’s something for everyone.

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HOW TO MAKE SLOW COOKER CINNAMON ROLL CASSEROLE

  • Cut your cinnamon rolls into 1″ chunks.
  • Put the cinnamon rolls in a 6-quart slow cooker.
  • In a medium bowl, whisk the eggs, evaporated milk, raisins, brown sugar, water, butter, vanilla and nutmeg.
  • Pour over the cinnamon rolls and stir to combine.
  • Place a clean kitchen towel over the top of the slow cooker and cover it, then cook on low for 3 hours.

Crockpot Cinnamon Roll Casserole

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VARIATIONS ON SLOW COOKER CINNAMON ROLL CASSEROLE

  • Orange Sweet Rolls: If you made a batch of Orange Sweet Rolls instead of regular Cinnamon Rolls, those would go perfectly for this casserole. Add some orange zest to really bring out that fresh citrus flavor.
  • Apple Cinnamon: Apple Cinnamon Roll Casserole would make a beautiful Thanksgiving morning dish. Just add a diced Granny Smith apple and a few tablespoons of maple syrup and cook as usual.
  • Dried Fruit: In addition to raisins, you can use any kind of dried fruit you like such as dried cranberries, apricots, or plums to change the flavor of this dish.
  • Toppings: Serve this dish with the Cream Cheese Icing or Pecan Caramel Topping from my Cinnabon Cinnamon Roll Copycat recipe. Sprinkle walnuts or pecans on top for an added crunch.
  • Dessert: If you want to turn your Slow Cooker Cinnamon Roll Casserole into a dessert, serve with Homemade Whipped Cream or Vanilla Ice Cream with Salted Caramel Sauce over top. Your family’s number one sweet tooth won’t be able to thank you enough!

SLOW COOKER CINNAMON ROLL CASSEROLE FAQS

  • Are cinnamon rolls breakfast or dessert? They are both. Especially in the US, people eat cinnamon rolls for breakfast, brunch, and dessert. They are even eaten as a special snack, found in malls across America to help brighten a day full of holiday shopping.
  • Do cinnamon rolls need to be refrigerated? To keep them fresh and moist, you should refrigerate them. Also, if they have a dairy based icing on top like Cream Cheese Frosting, you definitely need to refrigerate them. 

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HOW LONG IS SLOW COOKER CINNAMON ROLL CASSEROLE GOOD?

  • Serve: Don’t leave Cinnamon Roll Casserole out at room temperature for longer than 2 hours because of the dairy in the sauce. 
  • Store: If you keep your Cinnamon Roll Casserole in an airtight container or sealable bag in the fridge, it will stay good for up to 4 days. Make sure that the casserole cools down to room temperature before putting it away. 
  • Freeze: You can freeze Cinnamon Roll Casserole for up to 3 months. I recommend eating your leftovers sooner rather than later, since thawing out the sauce can change the texture. 

Slow Cooker Cinnamon Roll Casserole

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Slow Cooker Cinnamon Roll Casserole

  • Yield: 6 Servings
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder

Slow Cooker Cinnamon Roll Casserole is an easy crock pot breakfast for a crowd you can make for Easter or Christmas morning with day old cinnamon rolls!

Ingredients

  • 8 cinnamon rolls , (day old) cubed
  • 4 large eggs
  • 12 ounces evaporated milk
  • 3/4 cup raisins , optional
  • 1/3 cup brown sugar
  • 1/4 cup water
  • 1/4 cup unsalted butter , melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Put the cinnamon rolls in a 6-quart slow cooker.

  2. In a medium bowl, whisk the eggs, evaporated milk, raisins, brown sugar, water, butter, vanilla and nutmeg.

  3. Pour over the cinnamon rolls and stir to combine.

  4. Place a clean kitchen towel over the top of the slow cooker and cover it, then cook on low for 3 hours.

Recipe Notes

8 slices of cinnamon or white bread, cut into 1-inch cubes, may be substituted for the cinnamon rolls.

Nutrition Information

Yield: 6 Servings, Amount per serving: 282 calories, Calories: 282g, Carbohydrates: 32g, Protein: 8g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 169mg, Sodium: 173mg, Potassium: 359mg, Fiber: 2g, Sugar: 13g, Vitamin A: 572g, Vitamin C: 1g, Calcium: 122g, Iron: 1g

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Keywords: crockpot cinnamon roll casserole, Slow Cooker Cinnamon Roll Casserole
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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Baked Goods Christmas Slow Cooker Recipes

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