Ingredients
Equipment
Method
- Prepare a 6-quart or larger slow cooker by greasing the interior thoroughly with cooking spray or butter. This is crucial to prevent sticking and ensure your Easy Crockpot Cinnamon Roll Casserole releases cleanly.
- Open the package of refrigerated cinnamon roll dough. Use a knife or kitchen scissors to cut each cinnamon roll into approximately 1-inch to 1.5-inch pieces. Place these pieces evenly on the bottom of the prepared slow cooker.1 (17.5 ounce) package refrigerated cinnamon roll dough
- In a medium bowl, whisk together the softened cream cheese, melted butter, granulated sugar, light brown sugar, ground cinnamon, vanilla extract, and 1/4 cup of milk until smooth and well combined. This forms the luscious creamy sauce that will envelop your cinnamon roll pieces.1 cup (8 ounces) cream cheese, 1/2 cup (4 ounces) unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, 1/4 cup milk
- Gently pour the cream cheese mixture evenly over the cinnamon roll pieces in the slow cooker. Ensure that the liquid coats as much of the dough as possible for maximum flavor and tenderness in your Easy Crockpot Cinnamon Roll Casserole.
- Cover the slow cooker and cook on low for 2 to 3 hours, or on high for 1.5 to 2 hours. The exact cooking time will depend on your specific slow cooker. You're looking for the cinnamon rolls to be cooked through and tender, and the sauce to be bubbly and thickened. Avoid overcooking, which can make the rolls mushy.
- While the casserole is cooking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk (or cream) until you achieve a smooth, drizzling consistency. Add a tiny bit more milk if it’s too thick, or a pinch more powdered sugar if it’s too thin.1/4 cup powdered sugar, 1 tablespoon milk
- Once the Easy Crockpot Cinnamon Roll Casserole is done, carefully remove the lid and drizzle the prepared glaze generously over the top.
- Serve immediately directly from the slow cooker. Use a large spoon or spatula to scoop out portions, making sure to get a good mix of the tender cinnamon rolls and the creamy sauce.
Notes
To store any leftover Easy Crockpot Cinnamon Roll Casserole, allow it to cool completely in the slow cooker insert or transfer it to an airtight container. Refrigerate for up to 3 days. For the best reheating results, scoop out individual portions into microwave-safe bowls and heat on 50% power for 30-60 second intervals until warmed through. If you prefer a slightly crispier texture, you can also reheat individual portions in a toaster oven or a conventional oven at 350°F (175°C) for about 5-10 minutes. Freezing is also an option for future enjoyment; let the casserole cool, then portion and wrap tightly in plastic wrap followed by aluminum foil, or store in freezer-safe containers. Frozen casserole can be kept for up to 2 months and can be reheated directly from frozen using similar methods, though it may require slightly longer heating times.