Get ready to make the best breakfast ever- cinnamon roll casserole! This breakfast casserole is warm, delicious, and full of sweetness. Not to mention, it’s the perfect way to start your day!
When it comes to breakfast, I can go one of two ways.
- Savory– such as eggs and bacon, hash brown casserole, toast…
- Sweet– such as pancakes, waffles, cinnamon rolls…
Can you see where I’m going with this? 😉
I am SO excited to finally share this recipe with all of you! This cinnamon roll casserole is absolutely one of my favorite things to make for breakfast.
It’s super quick and easy to throw together for a fun breakfast to surprise your family with.
You’re going to love it!
Frequently Asked Questions About This Breakfast Casserole
Before I share my delicious cinnamon roll recipe, here are a few questions I have gotten from our readers that I wanted to share:
Can I Use Cinnamon Rolls That I Made From Scratch In This Recipe?
As much as I would love to make cinnamon rolls from scratch, they do take quite a bit of time to prep so I find it easier to use prepackaged rolls. However, if you have time, more power to you!
Let me know how it turns out in the comments.
Can I Add Some Fruit To The Cinnamon Rolls?
Yes! I know it sounds a little weird to add fruit of all things but it’s actually delicious! Here are a couple of flavor combos that pair up really nicely with the cinnamon rolls:
- Blueberry- Lemon
Can I Make This Casserole Dairy-Free?
Yes, you can. You can easily swap out the regular cream cheese for a non-dairy option. Thankfully, there’s a ton of dairy-free cream cheese options at the grocery store!
As for the milk, you can swap it out for coconut or almond milk.
Slow Cooker Cinnamon Roll Casserole
Here are the ingredients you will need to make this breakfast casserole:
- Cream cheese (8 oz. divided into half)
- Unsalted butter
- Light brown sugar
- Refrigerated cinnamon rolls with icing (jumbo size)
How To Make A Cinnamon Roll Breakfast Casserole
Before you start doing anything, make sure to prep your slow cooker. Spray a 6-quart oval slow cooker with non-stick cooking spray so that the cinnamon rolls don’t stick.
In a medium-sized microwaveable bowl, add the brown sugar and butter. Place the bowl in the microwave on HIGH for 1 minute. Once it’s done, mix everything well with a fork until it’s smooth.
Then, add in 1/2 of the (4 oz) cream cheese and mix together with a fork until smooth. Once it’s all done, add in the milk and mix with everything together until it all comes together.
After you have popped open the can of jumbo cinnamon rolls, lay them all out and place the icing to the side. Cut the cinnamon rolls into 4ths, and place the pieces into a large bowl. Once you’ve cut all of them, pour your sugar and cream cheese mixture over the cinnamon roll pieces.
Gently mix everything with a spatula and pour contents into the slow cooker. Place a towel over the slow cooker and then cover it with the lid.
Cook on LOW for 1 hour. Once the time is up, using potholders, lift the ceramic container from the crockpot, turn 180 degrees, and reinsert back into the slow cooker.
When you’re done, allow everything to cool 10-15 minutes before serving. Make sure the crockpot is not in warm mode!
While the cinnamon roll casserole is cooling, make the icing. In a medium-sized bowl, add in the remaining cream cheese and the icing from cinnamon rolls. Mix both ingredients until it’s all smooth and spoon over casserole.
- Make sure to add the right amount of butter. Remember, 1 stick of butter = 1/2 cup.
- Don’t forget to lay the towel. The towel collects any condensation and helps the cinnamon rolls avoid collecting any extra moisture.
- Yes, rotate the ceramic insert of the crockpot. The reason we rotate the ceramic insert is that almost all slow cookers have a heating element that heats mostly on one side. If it stayed in the same place, it would burn your cinnamon rolls.
What To Serve With Cinnamon Rolls
Now, if you can hold off and actually serve something with the casserole (I couldn’t- it smelled too good!), I would definitely pair them up with a delicious drink.
I like to eat my cinnamon rolls with a nice, warm cup of coffee. I’ll admit it- I’m a dunker.
If you’re looking for something to serve for your kiddos, I would recommend surprising them with a fun cup of cocoa!
How To Freeze Cinnamon Roll Casserole
So, there are a couple of different ways to freeze the cinnamon roll casseroles so you can eat them at a later date.
Follow the first couple of steps.
Once you have everything prepped and ready to go, instead of adding it to the slow cooker, add all of your mixed ingredients into a freezer-safe bag or container. Place it in the freezer and save them until you are ready to bake.
Make sure to take them out the right before to let them thaw or you will have to wait a few hours to bake them in the morning. You will also need to make the icing the morning of.
Follow all the steps and completely bake the casserole.
Once the cinnamon rolls have cooled down enough, transfer the baked casserole into a container or freezer-safe bag and place it in your freezer.
You can pull them our when you are ready to eat and simply reheat them and add your icing on top the morning of.
Just like #2- After you have baked and let the breakfast casserole cool down, separate the cinnamon rolls and freeze them individually so you can have smaller portions to serve.
More Slow Cooker Recipes
If you loved this recipe for Cinnamon Roll Casserole, check out some of our best recipes from The Slow Cooking Club:
- 1 – 8oz package cream cheese, divided into half
- 1 stick unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup milk
- 2 cans jumbo size refrigerated cinnamon rolls with icing
- Spray 6-quart oval slow cooker with non-stick cooking spray.
- In a medium-sized microwaveable bowl, add brown sugar and butter. Place in microwave on high for 1 minute. Once done, mix well with a fork until smooth. Then add in 1/2 portion (4 oz) of cream cheese, and mix with a fork until smooth. Once done, add in milk and mix with a fork until smooth.
- Cut cinnamon rolls into 4ths, and place the pieces into a large bowl. Once down, pour your sugar and cream cheese mixture over the cinnamon roll pieces. Gently mix with a spatula. Pour contents into the slow cooker.
- Place a towel over the slow cooker, and then cover with a lid. Cook on the low heat setting for 1 hour. Once the time is up, using potholders, lift the ceramic container from the heating element, turn 180 degrees, and reinsert to the heating element. When done, allow cooling for 10-15 minutes before serving. Be sure that the machine is not in warm mode.
- While cinnamon roll casserole is cooling, make the icing. In a medium-sized bowl, add in remaining cream cheese and the icing from cinnamon rolls. Mix until smooth, and spoon over casserole.
- 1 stick of butter = 1/2 cup
- The towel collects any condensation and helps the cinnamon rolls avoid collecting any extra moisture.
- The reason we rotate the ceramic insert is that almost all slow cookers have a heating element that heats mostly on one side. If it stayed in the same place, it would burn your cinnamon rolls.