Your family will love the this recipe for Crock-Pot Cinnamon Sweet Roll Casserole. It’s gooey, delicious & easy to make in your slow cooker for breakfast!
Slow Cooker Cinnamon Sweet Roll Casserole
This easy recipe was a huge hit with my family when I made it for brunch one Sunday morning. Because it uses refrigerated cinnamon rolls it comes together super quick in your slow cooker.
The cinnamon roll dough is cut into bite sized pieces, much like you would for a monkey bread, and then a custard is created with eggs, milk, cinnamon and vanilla. Then, to take this recipe over the top, chopped pecans are added on top to give everything a lovey crunch.
You just cook this casserole for about 1 1/2 to 2 hours until the dough is done.
We served this sweet roll casserole with scrambled eggs, cooked bacon and sausage and delicious orange juice for a brunch that was memorable and yummy.
Enjoy!
Equipment Needed For Crock-Pot Cinnamon Sweet Roll Casserole Recipe:
If you have a nut allergy you can easily leave out the chopped pecans. Of course be sure to read the ingredient list on whatever brand of canned cinnamon rolls you decide to use to make sure they too are nut free or not processed in a facility that handles nuts.
Can I Use A Dairy-Free Milk In This Recipe?
You can use 1/2 cup of your favorite dairy-free milk alternative in this recipe instead of the 1/2 cup of milk. And because this is a sweet recipe you can even use a sweetened and/or vanilla flavored dairy-free milk and it will still come out great. So go ahead and use almond milk, coconut milk, soy milk, hemp milk, oat milk or whatever brand of of milk you like!
Line the bottom of a 3.5 quart casserole slow cooker OR a 6 quart or larger slow cooker with aluminum foil or parchment paper to prevent sticking and make it easier to remove.
Melt the butter in the microwave or on the stove-top and pour into bottom of slow cooker.
Open your refrigerated sweet rolls and set the Icing aside for later.
Cut each sweet roll into 4 equal pieces.
Place the sweet roll pieces into the slow cooker, covering all open spots.
In a mixing bowl, whisk the eggs, milk, cinnamon and vanilla extract.
Pour the egg mixture over the sweet roll pieces in the slow cooker.
Sprinkle chopped pecans on top (optional).
Cover and cook on HIGH for 1 hour 30 minutes to 2 hours or until the middle is no longer doughy and springs back to the touch.
Using the foil or parchment paper, lift out the cinnamon roll casserole and place on a platter.
Heat your icing containers in the microwave for 15 seconds (might have to do twice), but be careful so you do not melt the containers.
When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.
While your dinner cooks, prop the lid open a bit so that moisture can escape and thicken the stew naturally without extending the cooking time too much. Skewers or chopsticks between the lid and the crock of the slow cooker work well for this.
You can also add cornstarch dissolved in water (1 or 2 tablespoons cornstarch to 2 or 3 tablespoons cold water, depending on how much liquid you have) directly to the slow cooker near the end of cooking to thicken the liquids.
Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.
Whether you leave them out at room temperature or refrigerate them, the most important thing is to store them in an airtight container or wrap them tightly with plastic wrap on a plate. This keeps the cinnamon rolls moist, fresh, and just as delicious as when they came out of the oven.
Mix the cornstarch with an equal amount of cold water to make a paste (called "slaking" or "making a slurry"). Whisk this paste into the hot liquid and let it simmer, stirring, for 2 to 3 minutes. The sauce should thicken as it cooks and it is easy to add extra cornfliur if the sauce should be thicker.
You DO NOT have to put water in your crockpot in order to use the liners, HOWEVER, it is HELPFUL if you are cooking certain foods for a long period of time(like set- up in the morning, then return after work) such as rice for instance, putting some water at the bottom of the slow cooker and the liner prevents the food ...
5. Reduce liquid when using a slow cooker. Because your slow cooker will have a tightly sealed lid, the liquid won't evaporate so if you're adapting a standard recipe, it's best to reduce the liquid by roughly a third. It should just cover the meat and vegetables.
Cornstarch is a common thickening agent in the culinary arts, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water, stock or wine).
Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.
Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”
Basically, you place all five Pillsbury Grands! Cinnamon Rolls in the pan like you normally would. But before you pop them in the oven, you pour half a cup of heavy cream right over them.Then bake per usual, ice them after they've cooled, and enjoy.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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