Crockpot Cinnamon Roll Casserole
A delightful slow-cooked breakfast casserole combining gooey cinnamon rolls with a creamy custard mixture, perfect for busy mornings or special occasions.
Ingredients
Casserole Ingredients
- 2 cans refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup pure maple syrup
- 1 spray Nonstick cooking spray For greasing the crockpot
Instructions
Preparation
- Thoroughly spray the inside of your crockpot with nonstick cooking spray.
- Open the cans of refrigerated cinnamon rolls and set the icing packets aside.
- Cut each cinnamon roll into quarters to create bite-sized pieces.
Mixing
- In a medium mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup until well combined.
Layering
- Layer half of the quartered cinnamon rolls at the bottom of the crockpot.
- Pour half of the egg mixture over the first layer of cinnamon rolls.
- Add the remaining quartered cinnamon rolls on top of the first layer.
- Pour the remaining egg mixture over the top layer and gently press down to ensure the mixture covers every piece.
Cooking
- Cover the crockpot and cook on low for about 2 to 2.5 hours, monitoring to prevent overcooking.
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Notes
Let the casserole sit for about 10 minutes before serving. Pair with the icing from the cinnamon rolls and enjoy with fresh fruit or whipped cream.