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.
- 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.