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Crock Pot Cinnamon Roll Casserole
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Crock Pot Cinnamon Roll Casserole

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.
Prep Time15 mins
Cook Time3 hrs 30 mins
Course: Breakfast
Servings: 15
Author: Jill


  • 3 17.5oz. cans Pillsbury Grands Cinnamon Rolls, quartered
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 5 large eggs
  • 1 cup whole milk
  • ¼ cup 100% pure maple syrup


  • 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.