Crockpot Cinnamon Roll Casserole

Imagine waking up to the aroma of warm cinnamon and sweet sugar wafting through the air, a promise of the delightful breakfast that awaits. This Crockpot Cinnamon Roll Casserole is not just a breakfast dish; it’s a heavenly experience that makes mornings infinitely better. This recipe transforms the classic comfort of cinnamon rolls into a sumptuous, easy-to-make casserole that’s perfect for lazy weekends, special gatherings, or any day that calls for a little extra sweetness. Let’s dive into this indulgent creation that’s sure to encourage anyone to stay a while longer, basking in the comfort of good food and cherished company.


  • 2 cans of refrigerated cinnamon roll dough (each can should contain 8 rolls) – The base of our casserole, offering layers of fluffy dough and sweet cinnamon.
  • 1/2 cup of butter, melted – Adds richness, making the casserole moist and flavorful.
  • 3 eggs – Binds the mixture, adding a light, custardy texture to the dish.
  • 1/2 cup of heavy cream (you can also use whole milk for a lighter version) – Gives the casserole a creamy, indulgent quality.
  • 1/3 cup of granulated sugar – For that sweet, irresistible touch.
  • 2 teaspoons of vanilla extract – Enhances the overall flavor with its sweet, aromatic essence.
  • 1 teaspoon of cinnamon – Because you can never have too much cinnamon in a cinnamon roll casserole.
  • A pinch of salt – Balances the sweetness and brings out the flavors.
  • Icing from the cinnamon roll packages – For drizzling over the finished casserole, adding that signature cinnamon roll finish.


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