PREP TIME: 10 MINS | COOK TIME: 2 HRS 30 MINS | TOTAL TIME: 2 HRS 40 MINS | SERVINGS: 8 SERVINGS
This is how you should eat cinnamon rolls – a wee bit crispy around the edges and gooey in the middle. The same ingredients are used but on a whole new level. This super delicious breakfast casserole in a crockpot will be your new holiday go-to.
I first stumbled upon this amazing recipe way back and I have been making this since. This has become my family’s favourite holiday treat and my kids most requested breakfast, snack, and dessert. Easy and comes out perfect all the time! This cinnamon roll casserole is a must-try and to keep.
2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
1/2 cup half-and-half or whipping cream
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup chopped pecans, optional
How to make Crock Pot Cinnamon Roll Casserole
Step 1: Apply cooking spray in a 6-quart crockpot.
Step 2: Add the cinnamon roll quarters into the prepared crockpot.
Step 3: In a medium mixing bowl, add the half-and-half, eggs, vanilla, maple syrup, nutmeg, and cinnamon. Whisk until well mixed.
Step 4: Transfer the mixture over the cinnamon rolls.
Step 5: Sprinkle the pecans over the top.
Step 6: Spread one container of the icing on top of the rolls.
Step 7: Cover the crockpot with a lid and cook for 2 to 3 hours on low heat or until the cinnamon rolls turn golden brown and the centre is done.
Step 8: Remove from the heat and spread the second container of the icing on top.
Step 9: Serve and enjoy!
For better results, use Pillsbury refrigerated cinnamon rolls.
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