First, make sure to spray the inside of your 6-quart crock pot with cooking spray. This will prevent the casserole from sticking and make for easy cleanup later.
Next, take those cute little cinnamon roll quarters and evenly place them in the bottom of the crock pot. Make sure they’re not too crowded, as you want them to cook evenly.
In a medium bowl, whisk together the eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg. This mixture is what creates that wonderful custard once cooked.
Slowly pour the egg mixture over the cinnamon rolls, ensuring that they are covered well. You want every piece to soak up that creamy goodness.
Now, if you’re using pecans, sprinkle them generously on top. This step is optional, but they add a lovely crunch!
Take one of the containers of icing that came with the cinnamon rolls and spoon it on top. This will melt into the casserole as it cooks, adding an extra layer of sweetness.
Place the lid on the crock pot and set it to cook on LOW for about two and a half to three hours. If your crock pot runs hot, check it after two and a half hours to ensure it doesn’t overcook. You want those rolls to be golden brown along the edges and no longer gooey in the middle.
Once the timer goes off and your kitchen smells heavenly, turn off the crock pot. Then, spoon the second container of icing on top while the casserole is still warm. This will melt slightly and create a delicious, gooey topping.
Serve warm and enjoy each bite of this comforting Crock Pot Cinnamon Roll Casserole. You can pair it with fresh fruits or a scoop of whipped cream for an extra treat.
