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Crockpot Apple Pie Cinnamon Roll Casserole Recipe

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3.9 from 4 reviews

This Crockpot Apple Pie Cinnamon Roll Casserole is a warm, comforting dish that combines the sweet nostalgia of cinnamon rolls with the classic flavors of apple pie. Slow-cooked to perfection, it creates a fluffy, custard-soaked breakfast or dessert casserole, finished with a luscious homemade cream cheese icing that melts into every bite. Perfect for holiday mornings, cozy fall brunches, or anytime indulgence.

  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings

Ingredients

Main Casserole

  • 2 cans refrigerated cinnamon rolls
  • 1 21-ounce can apple pie filling
  • 3 large eggs
  • ½ cup heavy cream
  • ¼ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Cream Cheese Icing

  • 4 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • ¼ cup heavy cream
  • 1 cup powdered sugar

Instructions

  1. Prepare the Slow Cooker: Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray to prevent sticking during cooking.
  2. Cut Cinnamon Rolls: Open the cans of cinnamon rolls and cut each roll into quarters. Set aside the icing that comes with them.
  3. Make the First Layer: Spread half of the cinnamon roll pieces evenly across the bottom of the slow cooker.
  4. Add Apple Pie Filling: Spoon half of the apple pie filling over the cinnamon roll pieces, distributing the apples evenly.
  5. Add Second Layer: Place the remaining cinnamon roll pieces over the apple layer to create the second layer.
  6. Mix Custard: In a medium bowl, whisk together the eggs, ½ cup heavy cream, brown sugar, vanilla extract, and ground cinnamon until smooth and creamy.
  7. Pour Custard Over Layers: Evenly pour the custard mixture over the cinnamon rolls and apples, ensuring all pieces are well coated.
  8. Cook: Cover the slow cooker and cook on LOW for 2½ to 3 hours, or until the center is mostly set. Check doneness by inserting a toothpick or knife; it should come out mostly clean but can be slightly gooey.
  9. Prepare Icing: While the casserole cooks, whisk the softened butter and cream cheese together until smooth. Add the ¼ cup heavy cream and continue whisking.
  10. Add Powdered Sugar: Stir in the powdered sugar until the icing is smooth and pourable.
  11. Drizzle Icing: When the casserole is done and still warm, generously drizzle the cream cheese icing over the top, allowing it to melt into the dish.
  12. Serve: Serve the casserole warm directly from the slow cooker. Leftovers reheat well for an easy next-day treat.

Notes

  • Use a 6-quart slow cooker for best results to allow even cooking without overflowing.
  • If your slow cooker runs hot, start checking for doneness a bit earlier than 2½ hours to prevent overcooking.
  • The cinnamon roll icing from the cans is not used in this recipe but can be saved for another use.
  • Leftovers reheat well in a microwave or oven, making this a great make-ahead dish.
  • For a dairy-free version, substitute dairy-free cream cheese, butter, and heavy cream alternatives.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/crockpot-apple-pie-cinnamon-roll-casserole-recipe/