Crockpot Cinnamon Roll Casserole
A warm, fluffy breakfast dish that combines cinnamon rolls with a creamy custard, perfect for lazy weekends or special occasions.
Ingredients
Main 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
- as needed Nonstick cooking spray To coat the crockpot for easy serving
Instructions
Preparation
- Begin by spraying the inside of your crockpot with nonstick cooking spray.
- Open the cans of refrigerated cinnamon rolls and set aside the icing packets. Cut each cinnamon roll into quarters.
- In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup.
Layering
- Layer half of the quartered cinnamon rolls in the bottom of the crockpot.
- Pour half of the egg mixture evenly over the cinnamon rolls.
- Add the remaining cinnamon roll quarters to the crockpot and pour the rest of the egg mixture over the top.
Cooking
- Cover the crockpot with its lid and set it to cook on low for about 2 to 2.5 hours.
- Check towards the end of the cooking time to ensure it doesn’t overcook. The casserole should be set in the center and lightly golden on top.
Serving
- Let the casserole sit for about 10 minutes before serving.
- Drizzle the reserved icing over the top just before serving.
- Slice and enjoy your dreamy breakfast treat!
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Notes
To elevate your serving experience, consider garnishing with fresh berries, whipped cream, or a dusting of powdered sugar. Pairing with fresh coffee or a warm beverage makes it a delightful brunch.