Crock Pot Cinnamon Roll Casserole

Crock Pot Cinnamon Roll Casserole


  • 2 (12-ounce) rolls cinnamon roll dough, each one cut in quarters
  • 3 eggs
  • ½ cup half-and-half (or whipping cream)
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅓ cup chopped pecans, optional


  1. Spray a 6-quart crock pot with cooking spray.
  2. Place cinnamon roll quarters evenly in crock pot.
  3. In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.
  4. Slowly pour on top of cinnamon rolls.
  5. Sprinkle pecans on top.
  6. Spoon one of the containers of icing that came with the cinnamon rolls on top.
  7. Place lid on crock pot and cook on LOW for 2½ to 3 hours. If your crock pot runs hot, check after 3 hours. Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.
  8. Once done, turn crock pot off and spoon second container of icing on top. Serve warm.

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