This Crockpot Apple Cinnamon Roll Casserole combines the flavors of classic cinnamon rolls and your favorite apple pie all in one dish. A perfect breakfast or brunch for a hungry crowd!
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Make a delicious breakfast or sweet treat with this easy breakfast casserole recipe! Slow Cooker Apple Cinnamon Rolls is a family favorite for breakfast, just like my easy Air Fryer Cinnamon Rolls and my classic Apple Pie Cinnamon Rolls!
Why this breakfast casserole works
This casserole is wonderful for a lazy weekend breakfast, brunch on Christmas morning, or Easter morning. A Slow Cooker casserole like this, or my Sausage Crescent Roll Casserole, is just what your hungry entire family wants to sink their teeth in! You might also like this cinnamon rolls peach cobbler!
Ingredients needed
- Grands cinnamon rolls: if using smaller sized cans of cinnamon rolls, you'll need more cans
- Large eggs
- Heavy cream: can be swapped for half and half for a lighter option
- Vanilla extract: can be swapped for almond extract, but you'll only need 1/2 teaspoon
- Spices: nutmeg and cinnamon
- Apple pie filling: canned or make your own
- Cream cheese: to mix with icing but can be omitted,
How to make crockpot apple cinnamon roll casserole
- Step 1: In a large bowl, whisk the eggs, vanilla, and spices together until smooth.
- Step 2: On a cutting board cut the cinnamon roll into 4 cinnamon roll pieces each.
- Step 3: Spray crockpot with nonstick cooking spray and add half of the cut up cinnamon rolls.
- Step 4: Pour the can of apple pie filling into the Slow Cooker, spreading out the apples.
- Step 5: Add the rest of the cinnamon roll quarters on top of the apples and pour the egg mixture from your mixing on top of the cinnamon rolls.
- Step 6: Put the lid on and cook on low.
- Step 7: Add icing and cream cheese to a small microwave-safe bowl and heat in the microwave. Stir until smooth. If mixture isn't smooth, pop back into the microwave and stir again.
- Step 8: Use a spoon to drizzle the icing on top of the casserole and serve.
Recipe Tips
- Icing can be swapped out for warm maple syrup, a drizzle of honey, caramel sauce, or powdered sugar.
- My favorite variation to the icing is to add a little bit of brown sugar to make it a brown sugar cream cheese icing- the perfect treat topping!
- Easy breakfast recipes like this casserole are best served warm, but can still be enjoyed cold or at room temperature.
- This recipe should work in a 6-8qt Slow Cooker. Keep in mind that every Crockpot may cook at different temperatures, so keep an eye on your casserole so it doesn't overbake or end up undercooked.
- Serve this with fresh fruit and yogurt for breakfast or with a scoop of vanilla ice cream as dessert.
- Leftover casserole should be cooled before transferring to an airtight container to be kept in the fridge for up to 3-4 days.
Recipe Faq's
Yes, prepping this and storing for later is great when you need an easy breakfast on a slow Saturday morning. Whisk the sauce together and combine with the cut up cinnamon rolls in a freer safe zip top bag. Mix and place icing in a separate freezer safe container or bag. Place both in the freezer for up to 3 months.
Thaw leftovers in the fridge and then transfer to the Crockpot and cook for 2 1/2 hours on low. Then top with thawed frosting.
Yes, you can make it in the oven. Load a 9X13-inch baking dish just as you would the crockpot.
Bake at 350°F for 45 minutes or until nice and golden brown.
Of course feel free to use your own apple pie filling here. As it’s nice and gooey, it should work just as well (if not even better!).
More breakfast casserole recipes
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Crockpot Apple Cinnamon Roll Casserole
Equipment
Ingredients
- 3 17.5 oz cans Grands cinnamon rolls, 5 count
- 2 large eggs
- 2/3 cup heavy cream
- 2 teaspoons vanilla
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 21 oz can apple pie filling
- Icing from cinnamon roll packages
- 4 oz cream cheese cubes and softened
Instructions
- Spray the basin of your crockpot with nonstick cooking spray and cut each cinnamon roll into quarters.
- Place half of the cinnamon roll quarters into the crockpot in an even layer. Pour the apple pie filling into the crockpot and space the apples out evenly. Place the remaining cinnamon roll quarters over the apple layer.
- In a medium bowl whisk together the eggs, vanilla, nutmeg, and cinnamon until smooth. Pour the mixture over the quartered cinnamon rolls and apples.
- Cook on low for 3 ½ hours.
- In a small microwave-safe bowl, heat the icing and cream cheese in your microwave for 30 seconds. Stir the mixture together until smooth. If they are not melted enough to smoothly mix, put them back into the microwave for another 30 seconds.
- Drizzle the icing over the casserole and then serve warm.
I'm going to make this recipe tomorrow using my sourdough bread discard. I will let you know how it turns out!
Yay so happy it was a hit Pam!
My daughter had some girls sleep over last weekend. I started this early in the morning as I knew they would be sleeping in and served it with fresh fruit they all loved it.