Crockpot Cinnamon Roll Casserole Recipe

cinnamon rolls

🥗Healthier: whole grain rolls

💰Cheaper: store brand rolls

Whole grain rolls add fiber and nutrients.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide healthy fats and are often less expensive.

Spray the inside of a 6-quart slow cooker with non-stick spray or slather with butter.

Open the canned cinnamon rolls and separate them.

Cut each cinnamon roll into quarters.

Place the quartered cinnamon rolls in the bottom of the slow cooker, covering the bottom completely.

In a bowl, crack 3 eggs and whisk them together.

Add 1/2 cup milk, 1 teaspoon cinnamon, and some maple syrup to the eggs and whisk until combined.

Pour the egg mixture over the cinnamon rolls in the slow cooker, drizzling it evenly.

Take one packet of icing from the cinnamon rolls and drizzle it over the top of the mixture.

Cover and cook on low for 2 to 2.5 hours, checking for doneness to ensure it's not burnt on the edges or soggy in the middle.

Once cooked, drizzle the remaining icing over the casserole before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens