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Slow Cooker Cinnamon Roll Casserole

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5 from 2 reviews

This slow cooker cinnamon roll casserole recipe is an easy and decadent recipe that will have people coming back for more. Made with store-bought rolls melted butter, cinnamon, cream, and vanilla, this dish is a cross between a cinnamon rolls and bread pudding. The best part? It cooks with minimal effort in the slow cooker. Perfect for holidays, brunch, or whenever you’re craving something indulgent!

Ingredients

Units Scale
  • 2 (17.5-ounce) cans refrigerated cinnamon rolls (with icing)
  • 1/2 cup whipping cream
  • 1/2 cup maple syrup
  • 1/2 cup melted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
   

Instructions

  1. Spray the bottom of the slow cooker generously with cooking or line with parchment paper.
  2. Pour in the whipping cream. Make sure the entire bottom of the slow cooker is covered in cream.
  3. Remove the cinnamon rolls from the cans. Set the icing aside for later. Cut up each cinnamon roll into 4 pieces and add to a medium-size bowl. Add the the melted butter, maple syrup, vanilla, and cinnamon. Mix gently until well combined. Pour the mixture on top of the cream in the slow cooker.
  4. Place a clean dish rag or paper towels underneath the lid to catch any condensation.
  5. Cover and cook on HIGH for 2 to 3 hours or low 4 to 6.
  6. Let cool. Add the icing on top before serving.

Find it online: https://fitslowcookerqueen.com/slow-cooker-cinnamon-roll-casserole/

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