Crock Pot Cinnamon Roll Casserole
Hey there, friend! So, the other day I had this sudden craving for something sweet and comforting, like a warm hug in a dish. I remembered this time when I had just moved into my first apartment and, overwhelmed by adulting, I tried making a cinnamon roll casserole in my trusty crock pot. It was a hit! Well, except for that one time I forgot to plug it in. Whoops! Anyway, let’s dive into making this delightful treat.
Why You’ll Love This
I make this when I need something fuss-free in the morning (or afternoon or heck, even dinner). My family goes wild for it because it’s like having dessert for breakfast, which is a win in my book. Plus, you can prep it the night before, which is great if you love sleeping in like me.
What You’ll Need
- 2 cans of refrigerated cinnamon rolls (sometimes I use the generic brand – it’s all good)
- 4 eggs
- 1/2 cup heavy cream (or milk if you’re feeling lighter)
- 3 teaspoons cinnamon (I tend to be generous here)
- 1 tablespoon vanilla extract (real or imitation, no judgment)
- 1/4 cup maple syrup (or honey, if that’s your jam)
Let’s Make Magic!
- Pop open those cinnamon roll cans and cut ’em into quarters. I’ve learned the hard way not to cut them too small, otherwise, you’ll end up with mush.
- In a separate bowl, whisk together the eggs, cream, cinnamon, vanilla, and maple syrup. This is where I often sneak a taste (yep, raw egg and all).
- Throw half of your cut rolls into the crock pot. Pour half the egg mixture on top. Repeat with the rest. Don’t stress if it looks a bit weird – it always does!
- Set your crock pot to low and let it work its magic for about 2-3 hours. I know, it feels like forever but trust me, it’s worth it.
- Once it’s done, drizzle with the icing that came with the rolls. Or, go wild and use extra!
Notes from My Kitchen
I once tried adding raisins, thinking it would be a nice touch. It was – until my family revolted. So, maybe skip those.
Mixing It Up
I’ve tried adding a handful of chopped pecans for some crunch. It was a hit! But that time I threw in some chocolate chips? Not so much.
Tools of the Trade
No crock pot? No problem. You can use a regular baking dish and bake in the oven at 350°F for about 25-30 minutes. Just keep an eye on it.
Storage – If It Lasts!
You can store leftovers in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Up Some Love
I like to serve this casserole with a side of fresh fruit or maybe some crispy bacon. It’s a bit of a balancing act – sweet and savory together.
Pro Tips
I once tried rushing this step and regretted it because the eggs didn’t set properly. So, take your time and let the crock pot do its thing.
Questions You Might Have
Can I use almond milk instead of cream? Sure thing! It might change the texture a bit, but it’ll still be delish.
What’s the best way to reheat it? I’d say pop it in the microwave for a minute or two, but watch it doesn’t dry out!
Is this good for a crowd? Absolutely. Double the recipe if you’re feeding a bunch, but maybe borrow a second crock pot.
If you’re curious about other breakfast treats or need a cinnamon roll fix, check out these homemade cinnamon rolls or this easy breakfast casserole for more ideas. Happy cooking!
