Slow Cooker Cinnamon Roll Casserole

by Sabrina Snyder

Last Update:

6 Comments

5 from 2 votes
6 Servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Jump to FAQsJump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Slow Cooker Cinnamon Roll Casserole is an easy crock pot breakfast for a crowd you can make for special mornings 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 with the leftovers.

Sabrina’s Slow Cooker Cinnamon Roll Casserole Recipe

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. It’s a great breakfast 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.

Recipe Card

Dinner, then Dessert

Slow Cooker Cinnamon Roll Casserole Recipe

Slow Cooker Cinnamon Roll Casserole is an easy crock pot breakfast for a crowd you can make for special mornings with day-old cinnamon rolls!
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 in a metal dish
PrintRate

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

  • 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.

Notes

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

Nutrition

Calories: 302kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 127mg | Potassium: 389mg | Fiber: 1g | Sugar: 18g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Table of Contents

Back to Table of Contents

Chef’s Notes

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.

Can this be made ahead of time?

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!

How to Serve and Store

  • 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.

Frequent Questions

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.

Variations

  • 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: Just add a diced apple and a few tablespoons of maple syrup for a beautiful Thanksgiving morning dish.
  • 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. You can also leave out the raisins if you don’t like them.
  • Alternate 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 Style: 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!

More Delicious Cinnamon Featured Recipes

Cinnamon Roll Casserole collage for Pinterest

The following photos were used in the previous post

Aerial view of Cinnamon Roll Casserole
Cinnamon Roll Casserole in the crock pot
Cinnamon Roll pieces made into a Casserole
crock pot Cinnamon Rolls

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  3. What a great way to start my day! I am looking forward to breakfast tomorrow; this looks too good to pass up!

    Reply