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Cozy Slow Cooker Cinnamon Roll Casserole for Christmas Morning

cozy slow cooker cinnamon roll casserole - featured image
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A hands-off, gooey cinnamon roll casserole made in the slow cooker, perfect for a stress-free Christmas morning. This custard-like breakfast bakes while you open presents, filling your home with the warm scent of cinnamon and vanilla.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with cream cheese icing
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup raisins or dried cranberries, or 1/2 cup chocolate chips

Instructions

  1. Grease your slow cooker insert generously with non-stick cooking spray or softened butter.
  2. Open the cinnamon rolls and separate the icing packets. Set icing aside. Cut each cinnamon roll into quarters (about 1-inch pieces).
  3. Layer the cinnamon roll pieces evenly in the slow cooker. If using add-ins, sprinkle half between layers and reserve the rest for the top.
  4. In a large mixing bowl, whisk together eggs, heavy cream, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until smooth and pale golden (about 1-2 minutes).
  5. Pour the custard evenly over the cinnamon roll pieces. Gently press down with a rubber spatula to help absorption. Do not stir.
  6. Sprinkle any remaining add-ins on top.
  7. Cover and cook on LOW for 2.5 to 3 hours. Do not cook on HIGH. Check at 2.5 hours: the center should be set but slightly jiggly, edges golden brown.
  8. Turn off the slow cooker and let rest for 10-15 minutes to set.
  9. Microwave the reserved icing packets for 10-15 seconds to loosen. Squeeze into a small bowl and stir until smooth.
  10. Drizzle icing over the warm casserole. Serve warm directly from the slow cooker.

Notes

For make-ahead: assemble the night before, refrigerate, then cook on low for 3 hours in the morning (add 15-20 minutes if starting cold). To prevent sogginess, place a clean kitchen towel under the lid for the last 30 minutes to absorb condensation. Resist lifting the lid during cooking. Leftovers keep in the fridge for up to 3 days and can be reheated in the microwave or oven.

Nutrition

Keywords: slow cooker cinnamon roll casserole, Christmas breakfast, easy cinnamon roll casserole, overnight breakfast casserole, holiday brunch

Find it online: https://platebelle.com/cozy-slow-cooker-cinnamon-roll-casserole-for-christmas-morning/