Can I double this recipe for a crowd?

Yes, but make sure your slow cooker’s big enough. I once tried it in a smaller one, and let’s just say dinner was… delayed.

Can I use store-bought cinnamon rolls?

Absolutely! That’s the beauty of this dish. The easier, the better busy mornings call for a little shortcut now and then.

What if I don’t have eggs?

No worries, you can substitute with flax eggs or even silken tofu for a different texture. It may not be the same, but it will still be tasty.

Can I prepare this the night before?

Sure! You can cut the rolls and mix the egg mixture in advance. Just make sure to keep each in separate containers overnight and assemble in the slow cooker when you're ready.

Easy Slow Cooker Cinnamon Roll Casserole 2026

Description

A comforting Slow Cooker Cinnamon Roll Casserole that combines breakfast and dessert in a deliciously easy dish.

Ingredients

Scale

2 cans of refrigerated cinnamon rolls
6 large eggs
1/2 cup milk (whole or 2%)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup maple syrup (optional)
Non-stick cooking spray

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Instructions

Cut the rolls into quarters.
Mix the eggs, milk, vanilla, ground cinnamon, and maple syrup in a bowl.
Combine the cinnamon roll pieces with the egg mixture.
Spray the slow cooker with non-stick cooking spray.
Cook on low for about 180 minutes.
Frosting drizzle (optional): add the frosting from the cinnamon rolls while warm.

Notes

Feel free to get creative with add-ins such as apples, nuts, or chocolate chips.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Breakfast
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 20g
Sodium: 500mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 2g
Protein: 10g
Cholesterol: 150mg