Crock Pot Cinnamon Roll Casserole is a delightfully simple weekend breakfast. Made with refrigerated cinnamon roll dough tossed in a sugar-and-spice blend, then slow-cooked in a mixture of eggs, milk, and real maple syrup, this casserole comes out moist, tender, and full of cinnamon-sweet flavor.
Every Christmas morning my family has traditionally made cinnamon rolls, but this casserole has become a strong contender — it’s easier to prepare ahead and just as comforting. If you enjoy cinnamon rolls, you’ll love this make-ahead slow cooker version.
Crock Pot Cinnamon Roll Casserole
If you’ve been searching for an easy cinnamon roll casserole, this is it. It’s a straightforward “dump-and-go” recipe: chop the rolls, toss with sugar and cinnamon, pour over a custard of eggs, milk, and maple syrup, then let the slow cooker do the rest.
Ingredients You’ll Need
- Cinnamon rolls. Use your preferred refrigerated brand and cut each roll into quarters.
- Granulated sugar and light brown sugar. Both add depth and caramelized sweetness.
- Ground cinnamon. For that classic cinnamon flavor.
- Eggs. They make the custard that soaks the dough.
- Whole milk. This yields the creamiest texture; 2% can work in a pinch.
- Maple syrup. Use 100% pure maple syrup for the best flavor — it enhances the casserole without the artificial edge of pancake syrup.
How To Make Crock Pot Cinnamon Roll Casserole
- Cut the cinnamon rolls into quarters.
- Grease the slow cooker with cooking spray.
- Place the cinnamon roll pieces in the slow cooker.
- Sprinkle the granulated and brown sugar and the cinnamon evenly over the dough.
- In a bowl, whisk together the eggs, milk, and maple syrup until smooth.
- Pour the egg mixture over the cinnamon roll pieces and gently stir so the custard reaches all the pieces.
- Spoon one can of the included icing over the top.
- Cook on low for 3–4 hours or on high for about 2 hours; a slow, low cook yields a softer texture.
- When the casserole is done, spread the remaining icing over the top and serve warm.
Note: Cooking slowly produces a softer, more tender result, so when time allows use the low setting.
Storage and Reheating
This casserole is best served fresh, but it can be refrigerated in an airtight container for 1–2 days. Reheat portions in the microwave until warmed through. Gently reheat in a low oven if you prefer to avoid microwaving.
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Crock Pot Cinnamon Roll Casserole
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Ingredients
- 3 cans Pillsbury Grands Cinnamon Rolls (17.5 oz cans), quartered
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 5 large eggs
- 1 cup whole milk
- ¼ cup maple syrup
Instructions
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Grease the slow cooker and add the quartered cinnamon rolls, granulated sugar, brown sugar, and cinnamon; toss to coat.
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In a medium bowl, whisk the eggs, milk, and maple syrup until combined, then pour over the cinnamon rolls and gently stir so the custard soaks the pieces.
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Top with one can of the included icing and cook on low for 3 to 4 hours; the rolls should puff up when finished.
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Spread the remaining two cans of icing over the casserole and serve warm.
Last Step:
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