Crockpot Cinnamon Roll Casserole
Crockpot cinnamon roll casserole cooks up golden brown along the edges and gooey in the middle. Special enough for the holidays, but easy enough for a lazy weekend.
Ingredients
- 2 5-count tubes Grands Cinnabon Cinnamon Rolls cut into quarters
- 3 eggs
- ½ cup heavy cream
- 3 tablespoons brown sugar
- 1½ teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- cream cheese frosting from cinnamon roll package
Instructions
- Spray the inside of a 6-quart crockpot with cooking spray.
- Place cinnamon roll quarters evenly in the bottom of the crockpot.
- In a medium mixing bowl add eggs, heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg. Whisk together until well combined.
- Pour the egg mixture evenly over the top of the cinnamon rolls.
- Place the lid on the crockpot and cook on low for 3 hours. Cinnamon rolls should be golden brown along the edges and no longer gooey in the middle.
- Once done, spoon the icing over the top of the cinnamon rolls.
Notes
TIP: If you have a timer on your slow cooker. Simply schedule it to start around three hours before breakfast would be served and you will have a gorgeous smell to wake up to first thing in the morning!
TIP: You can also buy a disposable crockpot liner to make cleaning up easier. We'd still recommend spraying with cooking spray.
TIP: Put a paper towel under the lid of the slow cooker. It helps with the condensation drips.