Slow Cooker Cinnamon Roll Bake
Slow Cooker Cinnamon Roll Bake
One of the coziest and simplest desserts you can whip up in your kitchen is the Slow Cooker Cinnamon Roll Bake. This delightful recipe combines fluffy cinnamon rolls with a creamy, custard-like filling, creating a warm and gooey treat that’s perfect for brunch, dessert, or even breakfast. Using a slow cooker not only makes this recipe hands-off but also results in a wonderfully moist and delectable bake.
Why You Will Love This Recipe
This Slow Cooker Cinnamon Roll Bake is not just easy to make, but it is also incredibly versatile. The combination of cinnamon rolls and custard elevates traditional breakfast fare into a sweet indulgence. Perfect for lazy weekends or holiday gatherings, this dish can be prepared well in advance, allowing you to enjoy quality time with family and friends. Plus, the warm aroma wafting through your home while it cooks is simply irresistible. Your loved ones will be begging for seconds!
Pro Tips for Making Slow Cooker Cinnamon Roll Bake
1. **Choose Quality Cinnamon Rolls**: Opt for high-quality refrigerated cinnamon rolls; they have more flavor and quality than store-brand versions.
2. **Prep the Slow Cooker**: Use non-stick cooking spray generously, ensuring that there will be no sticking when you serve your delicious bake.
3. **Customize It**: Feel free to add your favorite toppings such as berries or chocolate chips for an extra touch of flavor.
4. **Serving Suggestion**: Serve it warm with a scoop of vanilla ice cream or whipped cream for an indulgent dessert.
5. **Storage**: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ingredients
To create this delicious Cinnamon Roll Bake, you’ll need some simple ingredients. Here’s what you will require:
– **Cinnamon Rolls**: 2 cans (approximately 240g each) refrigerated cinnamon rolls with icing. Ensure they contain no alcohol or pork-derived gelatin.
– **Eggs**: 4 large eggs to bind the mixture.
– **Milk**: 1/2 cup whole milk for creaminess.
– **Heavy Cream**: 1/4 cup heavy cream to make it rich.
– **Vanilla Extract**: 1 teaspoon for flavor.
– **Spices**: 2 teaspoons ground cinnamon and 1/4 teaspoon nutmeg for warmth.
– **Sweetener**: 3 tablespoons of maple syrup or honey for sweetness.
– **Butter**: 2 tablespoons unsalted butter, melted for a rich finish.
– **Cooking Spray**: Non-stick cooking spray to prepare the slow cooker.
**Optional Topping**:
– 1/4 cup chopped pecans or walnuts for a crunchy texture.
– Icing from cinnamon roll cans for extra sweetness.
Directions
Step 1: Start by lightly greasing the insert of your slow cooker with non-stick cooking spray. This will help prevent the cinnamon roll bake from sticking and ensure easy serving later.
Step 2: Open the cans of cinnamon rolls and set the icing aside for later use. Cut each roll into quarters; this will help them soak up the egg mixture better and create bite-sized pieces.
Step 3: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, nutmeg, and your chosen sweetener (maple syrup or honey) until well combined. This rich mixture is essential for the custard-like consistency.
Step 4: Add the quartered cinnamon rolls into the egg mixture, gently tossing to coat each piece thoroughly. Make sure all the roll pieces are covered; this step is vital for achieving the perfect moist texture.
Step 5: Pour the entire mixture into the prepared slow cooker. Drizzle the melted butter over the top for added richness. If using nuts, sprinkle them on top now for an added crunch.
Step 6: Cover the slow cooker and cook on low for 2 to 2.5 hours. You’ll know it’s done when the center is set and the edges are golden and slightly crisp. Don’t rush this step; slow cooking ensures a beautifully baked dish.
Step 7: Once cooked, remove the lid and allow your cinnamon roll bake to cool slightly. Just before serving, drizzle the reserved icing over the warm bake for an extra sweet finish.
FAQs
Can I use frozen cinnamon rolls instead of refrigerated ones?
Yes, you can use frozen cinnamon rolls, but they will need to thaw completely before cutting and mixing them into the egg mixture. This may also require additional cooking time.
What if I don’t have a slow cooker?
You can adapt this recipe for the oven. Preheat your oven to 350°F (175°C) and bake in a greased casserole dish for 30-35 minutes or until set.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for the best results.
Can I add other ingredients to the batter?
Absolutely! Feel free to add chocolate chips, diced apples, or even berries for a fruity twist.
Is this recipe suitable for a large gathering?
Yes, this recipe can easily be doubled if you have a larger slow cooker or multiple ones. It’s a crowd-pleaser!
Conclusion
The Slow Cooker Cinnamon Roll Bake is a warm, comforting dessert that’s both easy to prepare and a sure hit with family and friends. The combination of soft cinnamon rolls and creamy custard makes it an indulgent treat for any occasion. Give it a try on your next lazy weekend or holiday gathering, and enjoy every gooey, sweet bite!
