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The Best Easy Slow Cooker Cinnamon Roll Casserole

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This absurdly soft, gooey, cinnamon-swirled breakfast casserole is made in the slow cooker with canned cinnamon rolls and a rich custard. It’s embarrassingly easy to make and perfect for holidays, brunches, or lazy weekends.

Ingredients

Scale
  • 2 cans (12.4 oz each) Pillsbury Grands! cinnamon rolls with cream cheese icing
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 3 tablespoons unsalted butter, melted
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Spray the inside of a 6-quart slow cooker with nonstick cooking spray or line with parchment paper.
  2. Open both cans of cinnamon rolls and set the icing packets aside. Cut each roll into quarters using kitchen shears or a sharp knife.
  3. Spread the quartered rolls evenly in the bottom of the slow cooker in a relatively flat layer.
  4. In a large mixing bowl, whisk together eggs, heavy cream, whole milk, granulated sugar, vanilla extract, and ground cinnamon until smooth and pale, about 1 minute.
  5. Slowly pour the custard mixture over the rolls, distributing evenly. Gently press down with a spatula so the custard seeps into the rolls. Do not stir.
  6. Brush the melted butter over the top of the casserole.
  7. Cover and cook on LOW for 2.5 to 3 hours, until the center is set (not jiggly) and edges are golden brown and caramelized. A knife inserted into the center should come out clean or with a few moist crumbs.
  8. Turn off the slow cooker and let the casserole rest, uncovered, for 10-15 minutes.
  9. While the casserole rests, make the glaze: In a small bowl, beat the softened cream cheese until smooth. Add the reserved icing packets, powdered sugar, and vanilla extract. Stir until combined. Add milk 1 tablespoon at a time until the glaze reaches a drizzling consistency.
  10. Drizzle the cream cheese glaze over the warm casserole. Serve immediately.

Notes

For best results, use name-brand cinnamon rolls (Pillsbury Grands!) as generic ones may disintegrate. Do not cook on HIGH. Check at 2.5 hours as slow cookers vary. Let the casserole rest before serving for better texture. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave for 30-45 seconds.

Nutrition

Keywords: slow cooker cinnamon roll casserole, easy breakfast casserole, cinnamon roll casserole, slow cooker breakfast, holiday breakfast, brunch recipe

Find it online: https://tablemira.com/the-best-easy-slow-cooker-cinnamon-roll-casserole/