Easy slow cooker recipes like this cinnamon roll casserole are the perfect way to kick start your day or weekend brunch! Moist, tender cinnamon coffee cake is topped with a sweet vanilla bean cream cheese icing. That’s the kind of good morning you deserve, and honestly, it’s yummi!
Ingredients
- 2 tubes (12 ounces each) cinnamon rolls, each piece cut in half
- 4 eggs
- 4 ounces (1/2 liquid cup) heavy whipping cream
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 batch vanilla bean cream cheese icing (see recipe, below)
For Vanilla Bean Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 ounces (1/4 cup) unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tablespoon milk
- 1 teaspoon vanilla bean paste
Instructions
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For Vanilla Bean Cream Cheese Icing
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Add cream cheese and butter to a large mixing bowl. Beat with an electric mixer (or stand mixer) until light and fluffy. Add remaining ingredients. Beat on high until mixture is light and fluffy, about 3 minutes.
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For Cinnamon Roll Casserole
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Spray a 6-quart slow cooker with cooking spray.
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Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker, squishing pieces together as needed to fill any gaps.
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Beat eggs, whipping cream, maple syrup, vanilla extract and spices until well blended.
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Pour mixture evenly over the rolls in the slow cooker.
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Place any remaining roll pieces on top and spoon one packet of icing evenly over rolls.
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Cover and cook on low for 2 to 3 hours or until sides are golden and rolls are set. Use a large spatula to carefully remove the cinnamon rolls from the slow cooker.
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Transfer rolls to a serving platter and use an offset spatula to spread remaining icing over top of rolls. Serve warm.
Notes
Adapted from Recipes that Crock
