Description
A warm and comforting slow-cooker breakfast casserole made with soft cinnamon rolls baked in a rich vanilla-cinnamon custard, perfect for holidays and brunch.
Ingredients
- 2 cans refrigerated cinnamon rolls (icing reserved)
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Cooking spray or butter for greasing
Instructions
- Lightly grease the inside of the crock pot with cooking spray or butter.
- Cut cinnamon rolls into quarters and place evenly in the crock pot.
- In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg.
- Pour the egg mixture evenly over the cinnamon roll pieces.
- Cover and cook on LOW for 2½–3 hours, until set in the center.
- Turn off heat and let rest for 10 minutes.
- Warm reserved icing and drizzle over the casserole before serving.
Notes
- Cooking times may vary depending on crock pot size.
- Do not overcook or the casserole may dry out.
- Add chopped pecans or raisins for extra texture.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American