Cinnamon rolls just got easier with this crock pot cinnamon roll casserole recipe! Pre-made biscuit dough is cooked low and slow with sugar, cinnamon, optional pecans, and served with the BEST homemade cream cheese frosting.
The holiday season isn’t just about cookies, although trust me, we eat plenty of cookies over here at Show Me the Yummy headquarters. The holiday season is also about breakfast and brunch! There’s just something about waking up early – or let’s be real, sleeping in late – and waking up to frost on the ground and the smell of baked goods wafting throughout the house.
Since my family is big on tradition, I can’t remember a year we didn’t celebrate Christmas morning without cinnamon rolls, but because we’re Show Me the Yummy: Easy Recipes for Yummy Food, today, I’m making cinnamon rolls even easier by making this crock pot cinnamon roll casserole.
It’s cozy. It’s delicious. And I just know you’re gonna love it.
Cinnamon casserole ingredients
This cinnamon roll casserole has all your favorite cinnamon roll textures and flavors without all the work. If that’s not a win win, then I don’t know what is! The combination of buttery biscuits mixed with sweet brown sugar, cozy cinnamon, vanilla, and of course, a homemade cream cheese frosting is a classic for a reason . . . YUM.
There are three parts to today’s casserole: the cinnamon roll mixture, the wet mixture, and the icing. The cinnamon roll mixture is basically dough, sugars, and cinnamon. The wet mixture is almost like a french toast soaking liquid and is what helps to flavor, bind, and give moisture to the cinnamon rolls. The last part is the icing, because you can’t have a cinnamon roll without cream cheese frosting.
The Cinnamon Roll Mixture
- Refrigerated biscuit dough. This is our cinnamon roll dough. Pre-made = easy! It’s buttery flavor and tender texture can’t be beat!
- Granulated sugar and brown sugar. I like using a combination of sugars, but if you want a richer, stronger molasses flavor, feel free to use all brown sugar.
- Cinnamon. We use three tablespoons, so the cinnamon really shines.
- Pecans are optional, but highly recommend, because they add a great crunch. Without them, the whole mixture is pretty soft.
The Wet Mixture
- Eggs help to bind this casserole together.
- Heavy cream. This adds moisture. You could substitute with a different milk, but it won’t be as rich.
- Maple syrup adds additional sweetness and gives a classic breakfast taste.
- Vanilla extract. I almost always add vanilla to my sweet breakfast and dessert recipes, because it adds an extra layer of cozy flavor.
- Cinnamon. Yes. More cinnamon. You can’t have too much in this recipe. 😉
- Nutmeg is optional, but I personally love the extra spice it gives this dish.
- Salt. As with all my sweet recipes, I add salt to balance out the sweetness and bring out all the flavors.
The Icing
- Cream cheese is the base of the icing and gives the sweet frosting a nice contrasting, tangy flavor.
- Butter adds richness and creaminess to the frosting.
- Vanilla extract. This adds flavor. It’s not necessary, but I love the additional “somethin’ somethin'” it gives.
- Heavy cream. This binds the frosting together.
- Powdered sugar adds sweetness. Use powdered sugar (vs granulated sugar) for a super smooth and creamy texture!
- Salt. As with all my sweet recipes, I add salt to balance out the sweetness and bring out all the flavors.
How to make crock pot cinnamon roll casserole
Even though this recipe has quite a few ingredients, it’s very quick and easy to whip up, making it perfect for a cozy weekend brunch. If you’d like, you can make the wet mixture and cream cheese icing ahead of time!
- Place biscuits into a ziplock baggie with sugar, brown sugar, cinnamon, and pecans. Shake until the biscuit pieces are evenly coated. Squeeze with your fingers to break up the cinnamon roll pieces that are stuck together.
- In a bowl, whisk together eggs, heavy cream, maple syrup, vanilla, cinnamon, salt, and nutmeg then pour a thin layer into the bottom of the crockpot.
- Place the cinnamon sugar biscuits on top, making sure they’re in an even layer. Top with the remaining liquid.
- Cover the crockpot with a thin dish towel – this collects any condensation – then place the lid on top.
- Cook until golden brown.
- Serve warm with a side of cream cheese frosting.
How to make cream cheese frosting for cinnamon rolls
- Use a hand mixer to beat cream cheese, butter, vanilla, and heavy cream together until smooth.
- Beat in powdered sugar and salt.
- Serve with warm cinnamon roll casserole.
I like serving the cream cheese frosting on the side, so people can choose how much frosting they’d like! I, personally, can’t slather on enough cream cheese, while Trevor prefers a little less aka a normal amount. 😉
How long does cinnamon roll casserole last?
This casserole is best served immediately while still warm, but leftovers can be re-heated and enjoyed from the fridge or even the freezer.
Room Temperature
You can safely keep this casserole on the “warm” setting for 2 hours. Keep an eye on it though, because everybody’s slow cooker is different and we don’t want to dry out the casserole. You really can’t beat this freshly slow cooked casserole right when it’s done with a side of that icing.
Fridge
This recipe makes quite a bit, so you’ll probably have leftovers. Bring the casserole to room temperature before placing it into a sealed tupperware container. Store the cream cheese icing in a separate sealed tupperware container. This should last for about a week.
- To reheat, microwave the casserole until warm. For the frosting, I’d recommend scooping out a bit and letting it sit at room temperature for 10 minutes or so. It will also warm up more when you spread it onto the warm casserole.
Freezer
If you’d like the leftovers to last longer than a week, you’ll need to freeze the casserole and icing. Bring the casserole to room temperature before placing it into a sealed tupperware container. Store the cream cheese icing in a separate sealed tupperware container. They both should last up to 3 months.
- To thaw, place the casserole and icing for 24 hours. Then reheat following the directions above!
Whether you’re enjoying this crock pot cinnamon roll casserole immediately or later, you’re going to fall head over heals for the tender, buttery biscuits, cozy brown sugar, cinnamon flavor, and cool, tangy cream cheese frosting.
Happy brunching!
– Jennifer
Crockpot Cinnamon Roll Casserole
Equipment for this recipe
Ingredients
Cinnamon Roll Mixture
- 1 (16.3 oz) tube refrigerated biscuit dough each biscuit quartered
- 1 (10.2 oz) tube refrigerated biscuit dough each biscuit quartered
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 3 tablespoons ground cinnamon
- 1 cup very roughly chopped pecans
Wet Mixture
- 4 large eggs room temperature
- 1/2 cup heavy cream room temperature
- ½ cup pure maple syrup room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 tsp nutmeg
Cream Cheese Icing
- 4 ounces cream cheese softened
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- 1 ½ cups powdered sugar sifted
- ¼ teaspoon salt
Recipe Video
Instructions
Crockpot Cinnamon Roll Casserole
- Spray a 6 quart crock with cooking spray. Set aside.
- Place quartered biscuits, granulated sugar, brown sugar, cinnamon, and pecans into a gallon sized ziplock baggie. Shake until each biscuit is evenly coated in the sugars and cinnamon. Set side.
- In a large bowl, whisk together eggs, heavy cream, maple syrup, vanilla, cinnamon, salt, and nutmeg until well combined.
- Pour a thin layer to cover the bottom of the crockpot.
- Place the cinnamon sugar biscuits into the crockpot. Include the cinnamon/sugar remaining in the bag as well, pour it all in!
- Use your hands to spread out the biscuits into an even layer. Pour remaining wet mixture over the rolls. Cover the crockpot with a dish towel (this catches the condensation and should not touch the casserole), then place on lid.
- Cook on low for 4-6 hours or high for 2-3 hours until the mixture has set. Keep an eye on them, as each crock pot varies from person to person. You don’t want to dry this out.
- Serve warm with cream cheese frosting on the side!
Cream Cheese Icing
- In a medium sized bowl, beat together cream cheese, butter, vanilla, and heavy cream until smooth.
- Beat in powdered sugar and salt. Serve with warm cinnamon roll casserole.
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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Jennifer @ Show Me the Yummy
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