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Crock Pot Cinnamon Roll Casserole Recipe

Today has been a very rainy and gloomy Saturday in the D.C Metro area. In my house we woke up late and stayed in bed most of the morning. To fit our moods, I wanted to make us a breakfast that was easy, and that I could quickly assemble and then get back under the covers. This recipe took a total of 5 minutes to prep. If you’re looking for the perfect Saturday breakfast, you have come to the right place!

 

Crock Pot Cinnamon Roll Casserole:

You will need:

  • 2 tubes of Pillsbury cinnamon rolls cut into quarter pieces
  • 1/2 cup of half and half (you can also just use milk)
  • 4 large eggs
  • 3 tablespoons of maple syrup
  • 3 teaspoons of vanilla extract
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of nutmeg

Directions:

  1. Coat your crock pot with butter to prevent sticking.
  2. Evenly spread out cinnamon rolls in crock pot.
  3. In a medium bowl mix together the half and half, eggs, maple syrup, vanilla extract, cinnamon and nutmeg.
  4. Carefully pour mixture over cinnamon rolls.
  5. Open one icing packet and drizzle over cinnamon rolls. Set the other packet to the side for later.
  6. Cover and cook for 2 – 2 1/2 hours or until top is golden brown and the middle is no longer gooey.
  7. Drizzle the other packet of icing over your cinnamon rolls and serve!
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Becca, 20 years old, beauty enthusiast, can quote every episode of The Office word for word. Thanks for stopping by my blog, don’t be afraid to reach out and follow me on all my social media!

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