Description
Indulge in this warm, gooey Cinnamon Roll Casserole made effortlessly in your crock pot. Perfect for a cozy breakfast or brunch, this sweet treat combines layers of cinnamon rolls with a rich custard, topped with icing for a decadent finish.
Ingredients
Scale
- 2 cans of Pillsbury cinnamon rolls (or similar)
- ½ cup milk
- 3 tablespoons maple syrup (or pancake syrup)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 4 eggs
- Non-stick spray
Instructions
- Prepare the Crock Pot: Spray the inside of your crock pot with non-stick spray to prevent sticking.
- Cut the Cinnamon Rolls: Open both cans of cinnamon rolls and cut each roll into quarters.
- Layer the Rolls: Place one can’s worth of cinnamon roll pieces evenly on the bottom of the crock pot.
- Mix the Custard: In a bowl, whisk together the milk, maple syrup, vanilla extract, ground cinnamon, and eggs until smooth.
- Assemble Layers: Pour half of the custard mixture over the first layer of cinnamon rolls. Spread one container of frosting over this layer (optional but delicious).
- Add the Second Layer: Add the remaining cinnamon roll pieces on top. Pour the rest of the custard mixture evenly over the second layer.
- Cook: Cover and cook on HIGH for 2-2.5 hours, until the casserole is set and the cinnamon rolls are golden.
- Frost and Serve: Spread the remaining container of icing over the top while warm. Serve immediately and enjoy!
Notes
- For easier prep, assemble the night before and refrigerate. Cook in the morning.
- Use real maple syrup for a richer flavor, but pancake syrup works well too.
- This pairs wonderfully with whipped cream-topped coffee for a luxurious breakfast experience.
- Cook Time: 2.5 hours