A comforting, indulgent dish combining the warm, sweet flavors of cinnamon rolls with the convenience of a slow cooker. Perfect for holiday gatherings or a cozy brunch with family.
Ingredients
Scale:
2 (12-ounce) cans of refrigerated cinnamon rolls
1 teaspoon ground cinnamon
½ teaspoon nutmeg (optional)
½ cup brown sugar
4 large eggs
1 cup milk (whole or 2%)
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract (for frosting)
Additional cinnamon for sprinkling (optional)
Instructions
Begin by preparing the cinnamon rolls: Remove them from the cans and cut each roll into quarters.
In a large mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, nutmeg (if using), and brown sugar until thoroughly combined and slightly frothy.
Gently fold the cut cinnamon roll pieces into the egg mixture, ensuring they are well-coated. Allow them to soak for about 5 minutes.
While soaking, prepare your slow cooker. Lightly grease the inside with cooking spray or butter.
Transfer the soaked cinnamon roll mixture into the slow cooker, spreading it evenly.
Cover the slow cooker and cook on low for 2 to 3 hours or on high for 1 to 1.5 hours until the center is set.
While the casserole is cooking, prepare the cream cheese frosting by beating the softened cream cheese, then gradually adding in the powdered sugar and vanilla extract.
Once the casserole is done cooking, let it sit for about 10 minutes.
Drizzle the cream cheese frosting over the warm casserole and sprinkle with additional cinnamon if desired.
