Description

This Crock Pot Cinnamon Roll Casserole is a decadent and easy-to-make breakfast or brunch dish. Featuring cinnamon roll dough layered with a sweet egg mixture and topped with chopped pecans and creamy icing, it slowly cooks in a crock pot until golden and set. Perfect for gatherings or a cozy morning treat, this casserole combines the warm flavors of cinnamon, nutmeg, and vanilla with the convenience of slow cooking.

Ingredients

Scale

Casserole Base

2 (12-ounce) tubes cinnamon roll dough, each cut into quarters

Egg Mixture

3 eggs
1/2 cup half-and-half or whipping cream
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Toppings

1/3 cup chopped pecans
2 containers of icing that come with the cinnamon rolls

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Instructions

Spray the Crock Pot: Grease a 6-quart crock pot with cooking spray to prevent sticking and ensure easy cleanup.
Layer Cinnamon Rolls: Arrange the cinnamon roll quarters evenly at the bottom of the greased crock pot to form the base of the casserole.
Prepare Egg Mixture: In a medium bowl, whisk together the eggs, half-and-half (or whipping cream), maple syrup, vanilla extract, cinnamon, and nutmeg until fully combined and smooth.
Pour Mixture: Slowly pour the egg mixture evenly over the cinnamon rolls in the crock pot, allowing it to soak into the dough.
Add Pecans: Sprinkle the chopped pecans evenly on top of the egg and cinnamon roll mixture for added crunch and flavor.
Add Icing: Spoon one container of the icing that came with the cinnamon rolls over the pecan topping, spreading it lightly to cover.
Cook: Cover the crock pot with the lid and cook on LOW for 2 1/2 to 3 hours. Cook until the casserole is golden brown on top and the egg mixture has set completely.
Finish: Once cooked, turn off the crock pot and spoon the second container of icing over the top of the casserole. Serve warm for a luscious, sweet breakfast treat.

Notes

Use a 6-quart crock pot for best results to allow the casserole to cook evenly.
Make sure to cook on LOW heat to prevent burning and ensure the custard sets properly.
You can substitute maple syrup with honey or brown sugar if preferred.
For a nut-free version, omit the pecans or replace them with a seed alternative.
Serve immediately after adding the icing for best texture, or keep the casserole warm on the crock pot’s warm setting for up to 30 minutes.