Easy Slow Cooker Cinnamon Roll Casserole

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!


  • 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


  • For Vanilla Bean Cream Cheese Icing
  • 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.
  • For Cinnamon Roll Casserole
  • Spray a 6-quart slow cooker with cooking spray.
  • Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker, squishing pieces together as needed to fill any gaps.
  • Beat eggs, whipping cream, maple syrup, vanilla extract and spices until well blended.
  • Pour mixture evenly over the rolls in the slow cooker.
  • Place any remaining roll pieces on top and spoon one packet of icing evenly over rolls.
  • 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.
  • Transfer rolls to a serving platter and use an offset spatula to spread remaining icing over top of rolls. Serve warm.

Adapted from Recipes that Crock

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