Crockpot Cinnamon Roll Casserole
Wake up to a warm, gooey cinnamon roll casserole that’s easy to prepare and perfect for feeding a crowd.
Ingredients
For the Casserole
- 2 cans refrigerated cinnamon rolls Choose kind with icing included for added sweetness.
- 4 large eggs
- 1 cup milk Use whole, almond, or oat milk depending on dietary needs.
- 1/2 cup sugar Can be reduced if desired.
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup chopped nuts Optional; can substitute with chocolate chips or dried fruit.
- 1/2 cup maple syrup Optional.
Instructions
Preparation
- Grease the crockpot with non-stick cooking spray.
- Cut each cinnamon roll into quarters and place them evenly in the crockpot.
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and ground cinnamon until well combined.
- Pour the egg mixture evenly over the cinnamon rolls, ensuring all pieces are coated.
- If using, sprinkle chopped nuts and maple syrup over the top.
- Gently stir to combine the ingredients without breaking up the cinnamon rolls too much.
- Cover and cook on low for 2 to 3 hours until set.
- Once cooked, scoop out servings while warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the microwave or a preheated oven.