Description
This Slow Cooker Cinnamon Roll Bake is a warm, gooey, and comforting treat made with refrigerated cinnamon rolls, eggs, cream, and a hint of vanilla. Perfect for breakfast, brunch, or a sweet weekend indulgence!
Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup heavy cream
- 2 tsp ground cinnamon
- 1 tbsp vanilla extract
- 2 tbsp maple syrup (optional)
- 1 tbsp butter (for greasing slow cooker)
Instructions
- Lightly grease the inside of your slow cooker with butter or non-stick spray.
- Open the cinnamon roll cans and cut each roll into quarters. Set aside the icing for later.
- In a bowl, whisk together eggs, heavy cream, cinnamon, vanilla extract, and maple syrup (if using).
- Place half of the cinnamon roll pieces in the bottom of the slow cooker. Pour half of the egg mixture over them.
- Add the remaining cinnamon roll pieces and pour the rest of the egg mixture on top.
- Cover and cook on low for 2 to 2.5 hours, or until the center is set and the edges are golden.
- Drizzle the reserved icing over the top while warm.
- Serve warm straight from the slow cooker or allow to cool slightly for cleaner slices.
Notes
- For extra indulgence, drizzle additional maple syrup or powdered sugar glaze over the top.
- You can add chopped nuts or raisins for a twist.
- Cooking time may vary depending on your slow cooker—check doneness after 2 hours.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 22g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: slow cooker cinnamon roll bake, crockpot breakfast, cinnamon roll casserole, easy brunch recipe, sweet breakfast bake