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Crockpot Cinnamon Roll Casserole

Crockpot Cinnamon Roll Casserole Recipe

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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 (12.4 oz) cans refrigerated cinnamon rolls, with icing packets reserved
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Butter for greasing the slow cooker

Method
 

  1. Grease a 5- or 6-quart slow cooker with butter. Cut each cinnamon roll into 6 pieces and scatter them evenly in the bottom. Set the icing packets aside.
  2. Whisk the eggs, milk, heavy cream, vanilla, and salt together until smooth.
  3. Pour the custard evenly over the dough pieces, pressing them down gently so they soak. Cover and cook on LOW for 2 1/2 to 3 hours or on HIGH for 1 1/2 to 2 hours, until the center is set and the top is golden.
  4. Let the casserole rest for 5 minutes, then spoon the reserved icing over the top and serve while warm.

Notes

For true overnight cooking, use the low setting and extend the time to 6 to 7 hours. The casserole will be even softer with that long steam.