If you’ve never made cinnamon roll casserole in a crockpot, you’re about to be very happy.
This is one of those warm, gooey, cinnamon-swirled desserts that makes the whole kitchen smell like a bakery. And it’s so easy—you just throw it all in the crockpot and let it do its thing.
Whether you’re making this for a weekend breakfast, a cozy dessert, or a holiday brunch, it’s a crowd-pleaser every time.
Why I Love This Recipe
I first made this when I wanted something sweet and special but didn’t want to deal with baking from scratch. I tossed a can of cinnamon rolls into my crockpot, crossed my fingers—and it was magic. Here’s why it’s stayed a favorite:
- Everything gets soft and gooey inside, with crispy edges on top
- Takes less than 10 minutes to prep
- Feels fancy, but it’s secretly so simple
- Perfect for breakfast, dessert, or holidays
- Smells incredible while cooking
What You’ll Need
- 2 cans (8-count each) refrigerated cinnamon rolls with icing
- 4 large eggs
- ½ cup heavy cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- ¼ cup light brown sugar
- Nonstick cooking spray
Pro Tips
- Don’t skip the nonstick spray—cinnamon sugar gets sticky as it cooks
- Stir the egg mixture really well before pouring so every piece gets coated
- For crispier edges, leave the lid slightly open the last 15 minutes
- Use the icing that comes with the cinnamon rolls at the very end, after cooking
- If your crockpot runs hot, check at 1 hour and 45 minutes instead of 2 hours
Tools You’ll Need
- 6-quart oval black crockpot
- Mixing bowl
- Whisk
- Measuring spoons and cups
- Silicone spatula
- Cooking spray
Substitutions and Variations
- No heavy cream? Use half-and-half or whole milk
- Swap maple syrup for honey if needed
- Add chopped pecans or walnuts for crunch
- Mix in ¼ cup of raisins if you like them
- Use pumpkin spice instead of cinnamon in the fall
Make Ahead Tips
- You can cut the cinnamon rolls and mix the egg mixture the night before. In the morning, just combine and turn on the crockpot
- Store leftovers in the fridge and reheat in the microwave
Step-by-Step Instructions
Step 1: Spray the Crockpot
Spray the inside of your black oval crockpot with nonstick cooking spray so nothing sticks.
Step 2: Cut Cinnamon Rolls
Open 2 cans of refrigerated cinnamon rolls. Set the icing cups aside for later. Cut each roll into quarters.
Step 3: Add Rolls to Crockpot
Place all the cinnamon roll pieces into the greased crockpot. Spread them out evenly in one layer.
Step 4: Make Egg Mixture
In a mixing bowl, whisk together 4 large eggs, ½ cup heavy cream, 2 teaspoons cinnamon, 2 teaspoons vanilla, 3 tablespoons maple syrup, and ¼ cup brown sugar until smooth.
Step 5: Pour Over Rolls
Pour the egg mixture evenly over the cinnamon rolls in the crockpot.
Step 6: Cook
Cover and cook on low for 2 hours, or until the center is set and the edges are golden brown.
Step 7: Add Icing
Drizzle the reserved icing evenly over the warm casserole right before serving.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave in 20-second bursts until warm
- You can also freeze portions—wrap in foil and reheat in the oven
Servings & Time
Makes: 8 servings
Cook Time: 2 hours
Prep Time: 10 minutes
Total Time: 2 hours 10 minutes
Macros Information (Per Serving)
- Calories: ~320
- Protein: 6g
- Fat: 14g
- Carbs: 44g
- Sugar: 22g
(Estimate only; may vary by brand)
Why This Recipe Works (Quick Science)
The eggs and cream mixture bakes around the cinnamon rolls, creating a custard-like base that keeps everything moist. The brown sugar caramelizes with the cinnamon, and the crockpot’s slow heat helps it cook gently and evenly without burning.
Common Mistakes
- Not greasing the crockpot: The sugar will stick!
- Overcooking: Check around the 1 hour 45 min mark. If it’s too brown, it might be drying out.
- Pouring egg mixture unevenly: Make sure it hits all the pieces, not just the middle.
- Using too small of a crockpot: Stick to a 6-quart size for even cooking.
What to Serve With
- A side of fresh fruit like berries or orange slices
- Scrambled eggs or sausage links for a full breakfast
- A hot cup of coffee or chai
- Vanilla ice cream if serving for dessert
FAQ
Can I use homemade cinnamon rolls?
Yes! Just make sure they’re cut into small pieces and not too big for the crockpot.
Can I double the recipe?
Not in one crockpot—it won’t cook evenly. You’d need a second crockpot.
What if I don’t have maple syrup?
You can use honey, agave, or leave it out.
Can I make it overnight?
You can prep it the night before, but cook it fresh in the morning for best texture.
Final Thoughts
This Crockpot Cinnamon Roll Casserole is pure comfort food with barely any effort. It’s one of those recipes you’ll want to save and make again and again, especially when you want something warm and sweet without turning on the oven. Try it out and let me know how it turned out for you—I’d love to hear your twist on it!