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Slow Cooker Cinnamon Roll Casserole

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A warm, pull-apart cinnamon roll breakfast casserole made entirely in the slow cooker — pillowy pieces of canned cinnamon roll dough soaked in a rich vanilla-cinnamon custard, slow-cooked until soft and custardy on the inside with caramelized golden edges, and finished with a generous drizzle of sweet icing. Somewhere between cinnamon rolls, French toast casserole, and bread pudding — and better than all three. Prepare it the night before for an effortless, crowd-feeding morning.

  • Total Time: 3 hours (or overnight + 3 hours)
  • Yield: 8 – 10 servings 1x

Ingredients

Scale

The Base

  • 2 tubes (12.4 oz each) Pillsbury Grands Cinnamon Rolls, each roll cut into quarters (icing packets reserved)

The Custard

  • 3 large eggs
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) whole milk
  • ¼ cup (50g) packed brown sugar
  • 1 tbsp pure maple syrup (optional)
  • 1 tsp pure vanilla extract
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cardamom (optional)
  • Pinch of salt

For the Insert

  • 2 tbsp unsalted butter, softened (for greasing)

The Icing

  • Reserved icing packets from the cinnamon roll tubes
  • Optional cream cheese glaze: 4 oz cream cheese (softened) + 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla

Optional Toppings

 

  • Chopped toasted pecans or walnuts
  • A drizzle of pure maple syrup
  • Fresh berries for serving alongside

Instructions

  • Grease the slow cooker. Use the softened butter to generously grease the bottom and all the way up the sides of the slow cooker insert. Be thorough — the caramelizing sugar will stick to any ungreased spots.
  • Cut the rolls. Open the cinnamon roll tubes and separate the rolls. Cut each roll into quarters using a sharp knife or kitchen scissors. Place the pieces in a large bowl. Reserve the icing packets.
  • Make the custard. In a medium bowl or large jug, whisk together the eggs, heavy cream, whole milk, brown sugar, maple syrup (if using), vanilla extract, cinnamon, nutmeg, cardamom (if using), and salt until smooth and fully combined.
  • Assemble. Arrange the quartered roll pieces evenly in the greased slow cooker insert. Pour the custard mixture evenly over the top, making sure it reaches all areas. Press the roll pieces down gently with a spatula so they begin absorbing the custard. Allow to sit for 10–15 minutes (or cover and refrigerate overnight at this point for the overnight option).
  • Set up the slow cooker. Lay 2 full sheets of paper towels flat across the top of the slow cooker opening. Place the lid on top of the paper towels, securing them between the lid and the rim.
  • Cook. Set the slow cooker to HIGH and cook for 2 to 3 hours, or set to LOW and cook for 3 to 4 hours, without lifting the lid. The casserole is done when the custard is fully set (a knife inserted in the center comes out clean rather than wet), the edges are golden and slightly caramelized, and the top has a set, matte appearance.
  • Rest. Turn off the slow cooker and let the casserole rest with the lid slightly ajar for 10 minutes. This allows the custard to firm up slightly and makes serving much easier.
  • Make the cream cheese glaze (if using). Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla and beat until a smooth, drizzleable glaze forms. Add more milk a teaspoon at a time if needed to reach a good drizzling consistency.

 

  • Ice and serve. Drizzle the reserved icing packets (warmed for 10 seconds in the microwave for easy drizzling) and/or the cream cheese glaze generously over the warm casserole. Scatter with chopped toasted pecans if using. Serve directly from the slow cooker, scooping portions into bowls or onto plates. Offer maple syrup alongside for anyone who wants extra sweetness.

Notes

  • The overnight method is the best method. Assembling the casserole the night before and letting the roll pieces soak in the custard overnight produces a noticeably more moist, evenly saturated result than the same-day version. It also makes morning completely effortless — pull the insert from the fridge, let it sit 20 minutes, and cook.
  • Grease generously and thoroughly. The brown sugar in the custard caramelizes against the insert during cooking and will stick aggressively to any ungreased spots. Use butter rubbed into every corner and surface.
  • Cut the rolls into quarters. Whole or halved rolls do not absorb the custard evenly and the interiors can remain doughy. Quartered pieces have maximum surface area for custard absorption and cook perfectly all the way through.
  • Paper towels under the lid are essential. Condensation dripping from the lid creates wet patches on the surface of the casserole that are difficult to bake out. Two sheets of paper towels solve this completely.
  • Do not overcook. Once the custard is set in the center, the casserole is done. Continuing to cook past this point dries out the custard and makes the roll pieces tough. Use the knife test rather than a fixed time.
  • The cardamom is worth trying. Just ⅛ teaspoon adds a mysterious floral warmth that makes people ask what the secret ingredient is. It is completely unidentifiable at this quantity but its effect on the overall flavor is significant.

 

  • Both icing and cream cheese glaze? Yes. There is no law against using both. Drizzle the tube icing first, then drizzle the cream cheese glaze over the top. For a special occasion, this is the move.
  • Author: Elle
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes (on HIGH)
  • Category: Breakfast, Dessert
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://slowcookerrecipes.us/slow-cooker-cinnamon-roll-casserole/