Weekends are awesome. Sleeping in, getting up late, hanging out in pajamas all morning and enjoying brunch. Okay, as the mom of the young kids my weekends don’t really look like this anymore, but I remember a time when they did. This Cinnamon Roll Crock Pot French Toast reminds me of those times. If you still enjoy a weekend brunch with your family or are looking for a dish to bring to a potluck, this brunch recipe is for you. It is simple to make thanks to refrigerated cinnamon rolls and really fills you up. It also makes your house smell like cinnamon rolls which is never a bad thing.
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It is no secret that I love my crock pot and use it all the time. I have used it to make Mexican Crock Pot Chicken and Crock Pot Pesto Chicken. If you are looking for more crock pot inspiration, The Fix-It and Forget-It cookbook is one of my favorites with 700 slow cooker recipes. That is enough to keep you satisfied for a few years!
This recipe uses two tubes of cinnamon rolls. You will use one tube for the bottom layer and one for the top layer.
The egg mixture will separate the two layers.
The pecans add a nice crunch and nutty taste. You can substitute chopped walnuts or almonds if you prefer.
I cooked this cinnamon roll crock pot french toast for 4 hours on low. Since crock pot cook times vary, keep an eye on it and adjust the cook time accordingly. The middle part of the crock pot french toast was the last to get cooked. Even when it is done, the rolls toward the middle will be softer and slightly gooier than the ones near the edge.
I have to admit, I was tempted to dump the whole thing on a plate and have the world’s largest cinnamon roll.
Since this crock pot french toast takes 4 hours to make, it works perfectly as a brunch. This warm dish will totally fill you up and goes great with a hot cup of coffee.
- 2 tubes of 8 count cinnamon rolls with icing
- Cooking spray
- 4 eggs
- ½ cup heavy whipping cream
- 2 teaspoons of vanilla
- 1 teaspoon of cinnamon
- 2 tablespoons maple syrup
- ½ cup chopped pecans
- Remove cinnamon rolls from tube and cut into quarters. Put the two icing containers aside.
- Spray crock pot with cooking spray and layer half of the quartered cinnamon rolls in the pan.
- Top the cinnamon rolls with half of the chopped pecans.
- In a medium bowl, beat together eggs, cream, vanilla, cinnamon, and maple syrup.
- Pour egg mixture over the layer of cinnamon rolls.
- Top with the remaining quartered cinnamon rolls.
- In a microwave safe bowl, melt one container of the icing for a few seconds so it becomes easy to pour.
- Pour the icing over the cinnamon rolls.
- Top with the remaining pecans.
- Cover and cook for 4 hours on low.
- When done, melt the second container of icing and pour over the buns.
Sausage, Egg and Biscuit Casserole
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Hi there,
I’m making this and your cheesy hash brown casserole for a group of people this weekend. Can this be made the night before and refrigerated? Also, can it be cooked on high for less time, or overnight on low?
Thanks!
Hi Andrea, This cannot be made the night before since it is not refrigerated and there are eggs in it. I have never tried cooking it for less time on high. The middle of the french toast will take the longest to cook. The cheesy hash brown casserole can be made the night before and popped into the oven in the morning. Hope that helps.
Could this recipe be doubled and made in a crock pot?
I made the original in the crock pot and have never tried doubling it. I would be concerned that the middle part would remain uncooked so I probably wouldn’t double it.
Could you use milk if you don’t have whipping cream on hand?
I have never tried it that way, but if you do please let me know how it turns out.
Ever tried making it on high for less time?
Hi Katie, I have tried that, but the middle was not cooked through.
I made this in a 9×13 and cooked for 25 minutes. Did not do layers just added the egg mixture on top of the cinnamon rolls. Came out perfect.