Description
This Cinnamon Roll Crock Pot Casserole is a delightful, easy-to-make breakfast or brunch option that combines the comfort of cinnamon rolls with the convenience of a slow cooker. Perfect for busy mornings or leisurely weekends, it’s sure to become a family favorite.
Ingredients
Scale
- 2 cans refrigerated cinnamon rolls, cut into quarters
- 4 eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar
- Optional: nuts, fruit, or icing for garnish
Instructions
- Place the quartered cinnamon rolls into the greased crock pot.
- In a bowl, whisk together eggs, milk, vanilla extract, cinnamon, and sugar.
- Pour the egg mixture over the cinnamon rolls, ensuring even coverage.
- Cook on low for 2-4 hours, until the edges are golden and the center is set.
- Serve warm, garnished with nuts, fruit, or drizzled icing if desired.
Notes
- For a lighter version, substitute whole milk with almond milk.
- Feel free to add additional spices like nutmeg or clove according to taste.
- Prep Time: 10 minutes
- Cook Time: 2-4 hours
- Category: Breakfast/Brunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: per serving, approximate
- Calories: 350
- Sugar: 25g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg