Have You Ever Made Breakfast in Your Pajamas?
Picture this: Sunday morning, slippers on, hair doing its own thing (as usual), and I’m sort of stumbling to the kitchen, wishing for something sweet but not wanting to put in more than, well, bare-minimum effort. That’s when this Crock Pot Cinnamon Roll Casserole saves the day. The first time I tried it—honestly, I wasn’t even super confident it’d be edible; turns out, it’s now a regular on our “sleepy weekend” rotation. Oh! And the smell? It’s the kind of thing that drags even my notoriously late-sleeping teenagers out of bed. Trust me, if your family is picky about breakfast (mine could medal in that Olympic event), get ready.
Why This Is a Go-To at My Place
I throw this together when I know there’s just not enough caffeine in the world to make me whisk eggs and flip pancakes (no shame!). My family goes wild for the gooey bits that inevitably form near the edges. And if I’m honest, I love it because I can catch up with my favorite show or, sometimes, just stare out the window and pretend I’m in a coffee commercial. (Last week I forgot the vanilla; nobody noticed. That was a win.) If you ever feel like you’d rather nap than knead dough, this is your answer.
What You’ll Need (But Honestly, Some Swaps Are Fine)
- 2 cans refrigerated cinnamon rolls (the kind with icing, any brand really, though my grandmother always insisted on Pillsbury; when I’m cheap, I buy the store brand, and nobody grumbles)
- 4 large eggs
- 1/2 cup milk – I sometimes use half-and-half if I want it extra rich or almond milk if that’s what’s in the fridge
- 2 tablespoons maple syrup (or regular pancake syrup works in a pinch – no maple police here)
- 1 teaspoon vanilla extract (I forget this about half the time)
- 1 teaspoon ground cinnamon – more if you like a hit of spice; less if you’re bland like my youngest
- Powdered sugar for dusting (totally optional, especially if you’re already working with icing)
Let’s Make This Thing (I’m Already Hungry)
- Grease the inside of your Crock Pot – I use a wodge of butter on a paper towel, but Pam is okay too.
- Pop open your cinnamon rolls (don’t worry if the dough cracks or sticks; it’ll all meld together), and cut each roll into about four little pieces—roughly bite-sized. Toss these into the pot.
- In a bowl (or honestly, a big measuring jug), whisk together the eggs, milk, maple syrup, vanilla, and cinnamon. Don’t fuss about clumps—just get it mostly smooth.
- Pour the eggy mixture over your cinnamon roll bits. Give it a gentle stir so the pieces all get a nice soak. If it looks like a soggy mess, you’re right where you should be. This is where I usually sneak a bite of raw dough, which probably isn’t advised, but hey.
- Put the lid on and set your slow cooker on low for 2–2.5 hours—or until it’s all puffed up and golden on the edges but with a tender center. Sometimes mine’s ready in under 2 hours, maybe my Crock Pot runs hotter, who knows?
- Once it’s done, let it sit for like 10 minutes. This helps it set… somewhat. I have zero patience, so I usually dig in early, and then remember why I should wait.
- Drizzle the icing that came with the cinnamon rolls all over the top. You can add extra cinnamon or a dusting of powdered sugar if you’re feeling fancy or just want to hide the fact you overbaked a tiny corner (guilty).
A Few Notes From My Messy Kitchen
- If you use those jumbo cinnamon rolls, it takes a bit longer to cook. Actually, I find it works better if you stick to the standard size.
- If you forget to grease the Crock Pot, just soak it straight after serving (or you’ll hate yourself at clean-up time… learned that the hard way).
- The middle sometimes stays a little gooey; my friend Bev swears this is the best part, so who am I to argue?
Variations I’ve Messed Around With
- Once, I swapped half the cinnamon rolls for those orange-flavored ones. Tasted sort of like Christmas, in a weird but good way.
- Tried adding chopped apples and a tiny handful of raisins—this worked, surprisingly. Pear chunks didn’t quite turn out for me. Gave it a try, just didn’t love it.
- Chocolate chips? My son begged. We both agreed it was a little much. But you do you.
Don’t Have a Crock Pot? Me Neither Once
Okay, not everyone has a Crock Pot. You can make this in a regular oven—just toss everything into a greased casserole dish and bake at 350°F (175°C) for around 25-30 minutes (keep an eye on it). The slow-cooked version’s gooier; the oven one is more like bread pudding. Either works in a pinch. Don’t let the lack of fancy gear keep you from breakfast bliss.
How to Store (But Mine Disappears Fast!)
In theory, you can keep this in the fridge, covered, for 2–3 days. In my house, even the sticky bits in the corner are gone by the first afternoon—so I rarely test this step, honestly. To reheat, pop it in the microwave for about 30 seconds per serving or in the oven to revive the crispy edges.
How I Love Serving It
This is a brunch treat at our place. I like to pile a giant scoop in a bowl and add a splash of cold cream—or, if we’re pretending to be fancy, a handful of berries on top. If we’re in full comfort-food mode, I drizzle on extra syrup (don’t judge). For holidays, I stick a candle in it and pretend it’s festive.
Pro Tips I’ve Learned the Sticky Way
- Don’t try to rush the cooking by cranking it to high—the edges burn fast, and the middle goes raw. I regretted it. Slow and steady wins this race.
- If you’re tempted to add toppings before baking, wait. The icing melts better afterward (or so I think).
- Sometimes the bottom browns more than you’d expect—actually, I think those crispy bits are the best, so I fight for them.
Real Questions People Have Actually Asked Me
- Can I use homemade cinnamon roll dough? Sure! Though I’m usually too lazy. Just make sure to adjust the cooking time if your dough is thicker.
- Does it work with non-dairy milk? Yep. I’ve used almond and oat. I think soy’s fine too (on second thought, maybe that’s a stretch—use whatever smells good to you).
- Can I prep it the night before? Not exactly. If you assemble it and leave it in the fridge overnight, the rolls tend to soak up too much liquid. Mixing in the morning works better. Or assemble just before you press start—still easy.
- Is it more a breakfast or dessert? Depends who’s asking! In my place, breakfast, but once my neighbor brought it to a potluck as dessert, and it was a hit. There’s no law here.
- Do I have to use the icing? Nah, but let’s be honest—why skip the best part?!
So there you have it, the breakfast casserole that’s saved my lazy Sundays (and maybe a holiday morning or two). If you give it a whirl, let me know what quirky spin you put on it. Catch you next time—I’m off to polish off the last bit before anyone else wanders into the kitchen!
Ingredients
- 2 cans refrigerated cinnamon rolls with icing (about 12.4 oz each)
- 4 large eggs
- 1/2 cup heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans (optional)
- Nonstick cooking spray
Instructions
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1Spray the bottom and sides of a 6-quart crock pot with nonstick cooking spray.
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2Cut each cinnamon roll into quarters and place half of the pieces evenly in the bottom of the crock pot.
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3In a medium bowl, whisk together eggs, heavy cream, maple syrup, vanilla extract, and ground cinnamon until smooth.
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4Pour half of the egg mixture over the cinnamon rolls in the crock pot. Add the remaining cinnamon roll pieces and pour the rest of the egg mixture on top.
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5Sprinkle chopped pecans over the top if using. Cover and cook on low for 2 hours or until the casserole is set and golden brown.
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6Drizzle reserved icing from the cinnamon rolls over the casserole before serving. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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