Slow cooker cinnamon roll casserole is what happens when you take refrigerated cinnamon rolls, layer them with apple pie filling, pour custard mixture over the top, and let your slow cooker do the work. This decadent dessert doubles as a breakfast option for Thanksgiving or Christmas morning, and best of all the whole thing comes together in about 10 minutes of hands-on time.
I love how this easy recipe turns ordinary canned cinnamon rolls into something that tastes completely homemade, thanks to a rich custard-like coating and the low-and-slow cooking method. It feels special without the stress of actually baking from scratch.
The custard seeps into the cinnamon rolls as everything cooks, resulting in layers that are soft and custardy on the bottom and slightly crisp on top. The apple pie filling adds that fall flavor without any peeling or chopping, and the whole house smells like a bakery while it cooks.
This is my favorite kind of dessert – low effort! You’re using ingredients straight from the grocery store, and there’s no rolling dough or worrying about texture. It makes the perfect simple brunch dish or dessert when you want something warm and satisfying without turning on the oven.
I’ll show you how to layer the ingredients, share how to prevent sticking, and even give you some delicious variation ideas. Whether you’re feeding a crowd or just want to treat your family to something special, this slow cooker breakfast casserole will be a new favorite in your recipe collection.
Looking for more desserts you can bake in the slow cooker? Try slow cooker fried apples, slow cooker s’mores cake, or slow cooker banana bread.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Refrigerated cinnamon rolls: You’ll need two cans of your favorite brand.
- Apple pie filling
- Eggs
- Heavy cream
- Brown sugar
- Vanilla Extract
- Cinnamon
- Icing Ingredients: We’re making our own (it’s worth it!) with butter, cream cheese, heavy cream, and powdered sugar. It’s richer and creamier than the packaged icing.
How to Make Slow Cooker Cinnamon Roll Casserole
- Start by greasing a 6-quart slow cooker. Don’t skip this step because these rolls really want to stick!
- Cut each cinnamon roll into quarters. Kitchen shears work great for this. Set aside those packets of icing that came with the rolls.
- Layer half of your quartered cinnamon rolls in the bottom of the slow cooker, spreading them out evenly.
- Spread half of the apple pie filling over those first cinnamon rolls. Then add a second layer of cinnamon roll pieces on top of the apples. Then finish the layers with the rest of the filling.
- Whisk together the eggs, heavy cream, brown sugar, vanilla, and cinnamon until smooth and well combined. Pour this custard mixture evenly over everything in the slow cooker.
- Cover and cook on low for 2½ to 3 hours. You’ll know it’s done when a toothpick comes out mostly clean from the center. In my slow cooker, it usually takes about 2¾ hours.
- When it’s done, make your cream cheese icing. Beat together the softened butter and cream cheese until smooth. Add the heavy cream and mix well. Stir in the powdered sugar until you have a soft, drizzleable icing.
- Drizzle the icing all over the top while it’s still warm.
Serving Ideas
For weekend breakfasts, you can pair this casserole with crispy bacon or breakfast sausage for that perfect sweet-and-savory combo. Add a dollop of Greek yogurt and fresh fruit to balance things out. I also like to serve this alongside scrambled eggs and fresh orange juice for a complete breakfast spread.
You can also call this dessert! You can enjoy it as is, just by scooping it out of the slow cooker. To make it even more decadent, top it with a scoop of vanilla ice cream while it’s still warm or drizzle it with extra caramel sauce.
How to Store
If you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 3 days. I like to portion the leftovers into individual servings, since it makes breakfast meal prep super easy!
You can also freeze it. Wrap portions tightly in plastic wrap, then a freezer bag, and freeze for up to 2 months. To reheat it, microwave individual portions for 30-45 seconds to bring back that just-baked flavor.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t skip greasing your slow cooker. A light coating of butter or cooking spray is all you need, but make sure to coat the surface thoroughly.
- Resist opening the lid until it is time to check for doneness. Every time you lift it, you’re adding about 15-20 minutes to your cooking time. I usually set a timer and only check when it’s close to being done.
- If you find the top is a bit too soft for your liking, but the center is cooked through, here’s a trick: leave it on the “warm” setting for about 15-20 minutes. This helps set everything up perfectly without overcooking.
- To save time, you can skip making the frosting and drizzle the frosting that came with the cinnamon rolls.
- Add nuts (walnuts or pecans) between the layers for crunch. Or stir in raisins or dried cranberries with the apples.
- Make it “maple apple” by using maple syrup in place of some of the sugar in the custard.
Reader Questions
This casserole is best served fresh and warm. But you can prepare all the ingredients the night before. Cut the cinnamon rolls and store them in an airtight container. Mix the custard and refrigerate it separately. In the morning, layer everything in your slow cooker and cook.
Absolutely! While apple is my family’s favorite, I’ve also made this with cherry and peach pie filling. Just make sure to use the same amount (21 ounces) to keep the moisture level right.
A 6-quart slow cooker is ideal for this recipe. If you use a smaller one, the layers might be too thick and won’t cook evenly. For a larger slow cooker, watch the cooking time as it might cook faster.
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Slow Cooker Cinnamon Roll Casserole Recipe
Ingredients
- 2 cans refrigerated cinnamon rolls
- 1 can apple pie filling 21 ounces
- 3 eggs
- ½ cup heavy cream
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Icing Ingredients
- 4 tablespoons butter softened
- 4 ounces cream cheese softened
- ¼ cup heavy cream
- 1 cup powdered sugar
Instructions
- Grease the inside of a 6-quart slow cooker lightly with butter or cooking spray.
- Open each can of cinnamon rolls and cut each roll into quarters. Set aside the icing that came with them.2 cans refrigerated cinnamon rolls
- Put about half of the cinnamon roll quarters in an even layer on the bottom of the slow cooker.
- Spoon half of the apple pie filling over that first layer of rolls.1 can apple pie filling
- Add the remaining cinnamon roll pieces in a second layer over the apples.
- In a medium bowl, whisk together eggs, heavy cream, brown sugar, vanilla, and cinnamon until smooth.3 eggs, ½ cup heavy cream, ¼ cup brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
- Pour this custard mixture evenly over the top of the cinnamon rolls and apple layers.
- Cover and cook on LOW for about 2½ to 3 hours, or until the center is set. A toothpick or knife inserted should come out cleanish, not doughy. If your slow cooker runs hot, check at 2¼ hours.
- Once cooking is done, make the icing. Whisk together the butter and cream cheese until smooth. Whisk in the cream. Finally, stir in the powdered sugar.4 tablespoons butter, 4 ounces cream cheese, ¼ cup heavy cream, 1 cup powdered sugar
- Drizzle the icing over the top while it’s still warm.
- Serve warm, straight from the slow cooker. Leftovers are great warmed up the next morning.
Notes
- Don’t skip greasing your slow cooker. A light coating of butter or cooking spray is all you need, but make sure to coat the surface thoroughly.
- Resist opening the lid until it is time to check for doneness. Every time you lift it, you’re adding about 15-20 minutes to your cooking time. I usually set a timer and only check when it’s close to being done.
- If you find the top is a bit too soft for your liking, but the center is cooked through, here’s my favorite trick: leave it on the “warm” setting for about 15-20 minutes. This helps set everything up perfectly without overcooking.
- To save time, you can skip making the frosting and drizzle the frosting that came with the cinnamon rolls.
- Add nuts (walnuts or pecans) between the layers for crunch. Or stir in raisins or dried cranberries with the apples.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
