Slow Cooker Cinnamon Rolls Recipe – Step by Step Guide: The cinnamon roll casserole that is made in a slow cooker eliminates the need for guesswork when it comes to putting together a delectable dessert with the added benefit of making your home smell incredible. Using this straightforward recipe, you will have no trouble preparing these food items to serve as brunch on Christmas morning.
Slow Cooker Cinnamon Rolls Recipe – Step by Step Guide
In the event that the fact that you can make delicious cinnamon rolls with the help of a slow cooker has not yet convinced you, allow me to turn your attention to how quickly the preparation process unfolds. Due to the fact that the most difficult part has already been completed for you – many thanks, Pillsbury Grands – there is only a small amount of mixing left to do before putting everything into the slow cooker.
In addition, the amount of time it takes to cook is sufficient for you to leave the kitchen and tend to other things while the food is cooking. After a few hours have passed, you will return to a kitchen that smells sweet and your taste buds will be salivating for a sweet cinnamon dessert.
Ingredients
- 24.8 oz. cinnamon rolls two 12.4 oz cans original cinnamon rolls with icing (I suggest Pillsbury brand)
- ½ cup melted salted butter heat the butter to just melted, don’t make overly hot.
- 4 large eggs
- ¼ cup packed brown sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. vanilla extract
- ½ cup heavy cream
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Instructions
- A spray of baking spray should be sprayed into the slow cooker’s liner. Put aside for later. The cinnamon roll cans should be opened. All of the cinnamon rolls should be separated.
- For each roll, cut it into quarters. It is recommended that you have 64 individual cinnamon rolls. Place the cinnamon rolls that have been cut into an even layer inside the slow cooker liner.
- As soon as the butter has cooled, pour it over the cinnamon rolls. Put aside for later. Put the eggs and brown sugar in a bowl of medium size and whisk them together until they are completely combined.
- The ground cinnamon, ground nutmeg, and vanilla extract should be added first. Continue to stir until all of the components are incorporated. Take the heavy cream and thoroughly combine it.
- Coat the cinnamon rolls with the egg mixture and set them aside. Cover and cook on low heat for three and a half to four hours.
- The cooking time in a slow cooker can vary, so it is important to check it at the 3.5-hour mark. Take a seat and savour!!
Note
Cinnamon rolls can be stored in the refrigerator for up to three days if they are placed in an airtight container: that is, if they are able to survive that long.
Reheating the casserole can be accomplished by either placing your portion in the microwave or placing it in an air fryer set to 330 degrees Fahrenheit for five minutes, or until the desired temperature is reached.
In order to cut the cinnamon rolls in a short amount of time, you can make use of a pair of kitchen scissors or a pizza cutter.
FAQ
Q1. Can I prepare the night before?
The casserole can be prepared the night before, and then it can be cooked the following morning. It is recommended that you allow your slow cooker to sit on the counter for fifteen minutes before turning on the heat. This will prevent the ceramic insert from cracking when the heat is turned on.
Q2. How do I store leftover crock pot cinnamon roll?
When stored in an airtight container, cinnamon rolls can be stored in the refrigerator for up to three days, assuming they are able to last that long.
Q3. How do I reheat crock pot cinnamon rolls?
Reheating the casserole can be accomplished by either placing your portion in the microwave or placing it in an air fryer set to 330 degrees Fahrenheit for five minutes, or until the desired temperature is reached.
Q4. What is the best way to cut the cinnamon rolls?
Alternately, you could make use of a pizza cutter or a pair of kitchen scissors.
Q5. What can be used instead of heavy cream in this cinnamon roll casserole recipe?
In most grocery stores, the terms “heavy cream” and “whipping cream” are used interchangeably. Additionally, the product may be labelled as “heavy whipping cream,” even though any of these names is acceptable. Either whole milk or half-and-half could be used as an alternative. We do not advise using skim milk in any circumstance.
