By: Jill Mills Posted: Dec 10, 2020 Updated: Jul 8, 2023

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Crock Pot Cinnamon Roll Casserole is our new favorite weekend breakfast. It’s made with refrigerated cinnamon roll dough, a sugar and spice mixture and then slow-cooked in a creamy eggs, milk, and maple syrup mix.

On Christmas morning, my family always makes cinnamon rolls for breakfast. Since discovering this casserole though, I’m thinking of switching it up for the first time ever! This is a seriously tasty breakfast.

Cinnamon Roll Breakfast Casserole served on a white plate.

Crock Pot Cinnamon Roll Casserole

If you have been looking for a cinnamon roll casserole recipe this is it. You are going to love how simple this is. It is a very easy dump recipe which is my favorite kind. “Dump” meaning all you do is put the ingredients in and let the slow cooker do all the work!

Ingredients You’ll Need

Cinnamon Rolls. Grab your favorite brand of cinnamon rolls and chop them up half, then half again.
White Sugar and Brown Sugar. We need both the sugars for this one!
Ground Cinnamon.
Eggs.
Whole Milk. If you only have 2% or skim you can use it, but we recommend whole milk.
Maple Syrup. For this, we HIGHLY recommend real, 100% pure maple syrup. Did you know the pancake syrup we usually buy (think Aunt Jemima) isn’t syrup at all?? Pancake syrup is corn syrup and artificial maple extract. Use the good stuff for this recipe.

Ingredients for Crockpot Cinnamon Roll Casserole

How To Make Crock Pot Cinnamon Roll Casserole

Cut your cinnamon rolls into quarters.
Spray your CrockPot with pan spray.
Place your cinnamon roll pieces in the pan.
Sprinkle sugars and cinnamon over the dough.
In a bowl, stir the eggs, milk, and maple syrup.
Pour the mixture over the dough and stir so it’s coated evenly.
Top with one can of the icing that comes with the cinnamon rolls.
Cook on low for 3-4 hours or on high for 2 hours.
When it’s done, add the other two cans of icing and enjoy.

Note: The texture of the rolls is better, more soft, if it cooks slowly.

Overhead view of Cinnamon Roll Breakfast Casserole inside the slow cooker.

Can I Save This for Later?

This breakfast is definitely best when it is fresh. However, it can be stored in an airtight container in the fridge for 1 or 2 days and reheated in the microwave.

More Recipes To Try

Blueberry Cinnamon Rolls

Italian Breakfast Casserole

Breakfast Potatoes

30+ Best Christmas Breakfast Ideas

A forkful of Cinnamon Roll casserole held over a plate, with cinnamon sticks in the background.

5 from 7 votes

Crock Pot Cinnamon Roll Casserole

Crock Pot Cinnamon Roll Casserole is an easy make-ahead breakfast casserole! Made with refrigerated cinnamon roll dough soaked in sugar and spice, then slow-cooked with cream and eggs until moist and fluffy.

Servings: 15 servings

Prep: 15

Cook: 3 30

Total: 3 45

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Ingredients

▢ 3 cans Pillsbury Grands Cinnamon Rolls (17.5 oz cans), quartered
▢ ½ cup granulated sugar
▢ ½ cup light brown sugar
▢ 1 teaspoon ground cinnamon
▢ 5 large eggs
▢ 1 cup whole milk
▢ ¼ cup maple syrup

Instructions

Grease the slow cooker and add in the quartered cinnamon rolls, sugars, and cinnamon and toss until coated.
In a medium bowl, whisk together the eggs, milk, and maple syrup until combined and then pour over the cinnamon rolls and gently mix with a couple stirs so the eggs get in and around all the cinnamon rolls.
Top with one can of the icing and cook on low for 3 to 4 hours, the cinnamon rolls should puff up when done.
Cover with the remaining two cans of icing and serve warm.

Last Step:

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Nutrition

Crock Pot Cinnamon Roll Casserole