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Effortless Cinnamon Roll Casserole
Let me share a breakfast shortcut that’ll brighten your morning. With this crock pot cinnamon roll casserole, those basic canned cinnamon rolls get a major upgrade thanks to a creamy egg bath and a sweet swirl of icing. It’s super for weekends when you just wanna relax or for when friends drop by.
Why You’ll Love This
This one just oozes comfort. You get all that cinnamon swirl goodness with almost zero effort because your slow cooker does the heavy lifting. It works for cozy family mornings or feeding a crowd. Plus, getting it ready only takes a few minutes, so you can just chill while it cooks.
What You’ll Need
- Spice Kick: Throw in some extra ground cinnamon if you want more flavor.
- Vanilla Power: Splash in vanilla extract for a tasty boost.
- Sugar Rush: Maple syrup for a rich touch of sweetness.
- Soft Finish: Pour in milk for creamy texture.
- The Main Event: Two tubes of ready-to-bake cinnamon rolls (hang on to those icing packets!).
- Eggy Magic: Fresh eggs to tie it all together.
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Easy Breakfast Magic
- The Grand Finish
- Drizzle the last icing packet while it’s still nice and warm and serve right away.
- Let It Cook
- Pop on the lid and cook low and slow for a couple of hours till set.
- Build It Up
- Add the rest of the roll pieces and pour over the rest of your egg mix, then top with one pack of icing.
- Blend It Smooth
- Beat your eggs, milk, syrup, vanilla, and cinnamon until you get a smooth mix.
- First Layer
- Grease your slow cooker really well, drop in half your cinnamon roll chunks.
- Chop the Rolls
- Slice your cinnamon rolls into bite-sized quarters, keep the icing close.
Get It Just Right
Stick a folded paper towel just under the crock pot lid to grab any extra water so it doesn’t get soggy. Make sure you grease the pot well and really whisk your egg stuff until it’s nice and smooth.
Stash Extras Easily
Leftovers keep in the fridge around four days. Just toss them in the microwave when you want some more. Want to freeze? You totally can—just thaw it out in the fridge the day before eating.
Switch It Up
Add some chopped bananas or apples if you want extra flavor. Pecans on top for a nice crunch! Goes awesome with fruit and bacon if you’re doing a big breakfast or blend a smoothie on the side for something fresh.
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Frequently Asked Questions
- → Why should I quarter the cinnamon rolls?
Breaking up the rolls means they’ll bake evenly and soak up more of the custard mix. That way, every piece is packed with flavor.
- → Is it okay to put this together the night before?
You really want to make this in the morning because letting the dough sit in liquid overnight makes it way too mushy.
- → What’s the point of layering the rolls?
Doing this gives you some bites that feel like pudding on the bottom and classic cinnamon roll texture on top. It’s all about the layers.
- → Can I swap in homemade cinnamon dough?
You could, but canned dough works best here. Homemade might not bake all the way through.
- → When do I know it’s finished cooking?
Once you notice the sides are firm and the center isn’t sticky anymore, you’re good! The top should look a bit golden too.