Crock Pot Cinnamon Roll Casserole
This mouthwatering crock pot cinnamon roll casserole is an easy and delicious breakfast recipe!
Servings: 8 servings
Calories: 394kcal
Ingredients
- 2 cans of cinnamon rolls with icing these are the tubes cinnamon roll dough you see in the refrigerator section at the grocery store
- 4 large eggs
- ½ cup milk
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Unroll your cinnamon rolls, saving the icing for later.
- Cut each cinnamon roll into quarters.
- Place the cut cinnamon rolls into a greased crock pot sprayed with non stick cooking spray
- In a large bowl, combine the eggs, milk, maple syrup and vanilla extract. Whisk until combined.
- Pour the egg mixture over the top of the casserole in the crock pot.
- Put the lid on the crock pot and cook on HIGH for 2 - 2 ½ hours.
- Turn off the crock pot once the cinnamon rolls have cooked.
- Drizzle the icing over the top of the cinnamon rolls. Cut into pieces and serve.
Notes
You can use any type of cinnamon rolls that you’d like.
Keep the icing jars in the fridge until after the casserole has cooked.
Make sure to grease your crock pot well so that the casserole doesn’t stick. Oil, butter or cooking spray will work.
Leftovers can be stored in the refrigerator for 2-3 days. Reheat in the oven or the microwave.
Nutrition
Serving: 8servings | Calories: 394kcal | Carbohydrates: 53.6g | Protein: 9.5g | Fat: 12.7g | Saturated Fat: 3.9g | Cholesterol: 187mg | Sodium: 587mg | Fiber: 0.7g | Sugar: 32.1g
