Say hello to Crock Pot Cinnamon Roll Casserole. AKA the most delicious way to eat cinnamon rolls ever. I first saw this recipe on Pinterest several years ago. It was a pin from my friend Cris’s blog Recipes That Crock. It’s originally a recipe from Gooseberry Patch’s Slow Cooker Christmas Favorites.

 
Crock Pot Cinnamon Roll Casserole gets a little bit crispy around the edges but stays a little gooey in the center so you get the best of both worlds.
As a child my brother’s favorite breakfast was Pillsbury Cinnamon Rolls. My mother would make them for him all the time.
This recipe is so easy to make using those same refrigerated cinnamon rolls. Each unbaked cinnamon roll is cut in quarters and mixed with an egg, maple syrup, and half-and-half mixture. Almost like a cinnamon roll bread pudding.
 

 
I adapted the recipe somewhat, using one less egg, a little more nutmeg, half-and-half instead of whipping cream, and I added a few pecans.
The result is a super delicious breakfast casserole that is perfect for the holidays. Or any day.  

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Crock Pot Cinnamon Roll Casserole   Save Print Prep time 10 mins Cook time 2 hours 30 mins Total time 2 hours 40 mins   Serves: 8 servings Ingredients 2 (12-ounce) rolls cinnamon roll dough, each one cut in quarters 3 eggs ½ cup half-and-half (or whipping cream) 3 tablespoons maple syrup 2 teaspoons vanilla ...