Slow Cooker Pull-Apart Cinnamon Roll Casserole

This casserole is perfectly gooey, and is sure to be a crowd pleaser. It’s an easy set-and-go dish that let’s you go out and enjoy the fall air.

Slow cooker Pull-apart Cinnamon Roll Casserole

Slow cooker Pull-apart Cinnamon Roll Casserole


  • 2 tubes of cinnamon rolls
  • 3 eggs
  • 1/2 cup half and half or heavy cream
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped pecans


  1. Line slow cooker with disposable bag, or spray with cooking oil.
  2. Chop each cinnamon roll into sixths, and place in slow cooker.
  3. In a medium bowl, combine eggs, cream, maple syrup, vanilla, brown sugar, cinnamon and nutmeg.
  4. Pour the mixture over the cinnamon rolls, being careful not to splash.
  5. Cover the top of the cinnamon rolls with half of the pre-packaged icing.
  6. Bake on low for three hours, or until cooked thoroughly. It should be golden along the edges.
  7. Top with the remaining icing, and serve warm.
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