Slow Cooker Cinnamon Roll Casserole

Transform a classic breakfast favorite into a cozy, gooey slow-cooker delight. This cinnamon roll casserole fills your kitchen with warm, comforting aromas and delivers all the sweet flavor you love—without turning on the oven. Ideal for holiday mornings, brunch with friends, or anytime you’re craving an easy indulgence.

 Slow Cooker  Cinnamon Roll Casserole

 Ingredients

• Refrigerated cinnamon rolls (with icing) – 2 cans
  Set icing packets aside for later
• Large eggs – 4
  Lightly beaten
• Heavy cream – ½ cup
  Creates a rich, creamy texture
• Ground cinnamon – 1 tbsp
  Enhances the warm spice flavor

 Directions

Step 1: Prep the slow cooker
Coat the inside with butter or nonstick spray to prevent sticking.

Step 2: Prepare the cinnamon rolls
Open both cans and cut each roll into quarters.
Distribute the pieces evenly in the slow cooker.

Step 3: Mix the custard
In a bowl, whisk together the eggs, heavy cream, and cinnamon until well blended.

Step 4: Assemble and cook
Pour the custard evenly over the cinnamon roll pieces.
Cover and cook on low for 2½–3 hours, until set and lightly golden around the edges.

Step 5: Finish with icing
Warm the reserved icing packets slightly and drizzle over the hot casserole.

Step 6: Serve
Spoon into bowls or plates and enjoy warm, on its own or with your favorite brunch sides.