Whether it's an early-morning breakfast or a post-dinner dessert, cinnamon buns are an all-American classic dish that have been delighting our taste buds for generations! We always love a fun twist on a true classic, and this insightful recipe for slow cooker cinnamon roll casserole is no exception. With cinnamon rolls slowly cooking in a homemade sweet cream sauce, this casserole takes the traditional breakfast favorite up a few notches! 

The addition of vanilla extract, maple syrup and aromatic spices makes this casserole unique in the world of sweet breakfast treats. This is one of those dishes that feels appropriately festive all year round, and it takes under 10 minutes to prepare! Not only that, but with only a few pantry ingredients required to produce this delightful meal, your wallet will be thanking you as much as the family will. Check out the video for the full guided instructions.

Preparation time: 10 minutes
Total time: 1 hours, 55 minutes
Serves: 4-6

12.4-ounce can refrigerated cinnamon roll dough
½ cup whipping cream
4 eggs
2 teaspoons vanilla extract
3 tablespoons maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
Sugar icing (optional, often included in cinnamon roll dough canister)

1. Remove the cinnamon dough from the can.

Cut each piece into quarters.

2. In a large bowl, combine the whipping cream, eggs, vanilla extract, maple syrup, cinnamon and nutmeg. Whisk until smooth.

3. Place three-fourths of the quartered pieces of cinnamon roll dough into the bottom of a 4-quart slow cooker.

Pour the cream mixture over the top.

Layer the remaining pieces of dough on top.

4. Cover and cook on high for 1 hour, 45 minutes.

If your cinnamon dough came with icing, drizzle this over the warm casserole before serving.

Pro tip: For a more festive flavor, leave out the nutmeg from this recipe and instead mix the zest of 1 clementine orange with 1 tablespoon granulated sugar. Sprinkle over the cooked casserole instead of the icing.

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