Crockpot Apple Pie Cinnamon Roll Casserole
If you’ve never made a dessert in your slow cooker, take this as your (very delicious) sign to give it a try! I recently shared my crockpot chocolate cobbler and crockpot rice pudding, and I’ve been so thrilled by all the amazing feedback from regular readers recreating them in their own kitchens, so I just knew that I had to share some more ideas with you.
So today we have this crockpot apple pie cinnamon roll casserole! You start by cutting up canned cinnamon rolls (yep, the store-bought kind, no judgment here) and layering them with gooey apple pie filling right in your slow cooker. Then you whisk together a quick custard — just eggs, cream, brown sugar, vanilla, and a little cinnamon — and pour it over the top. Drizzle it with cream cheese icing while it’s still warm so it melts into all the nooks and crannies, and that first bite will remind you why slow cooker desserts deserve way more love.
This one doubles up as a dessert and a breakfast, and it’s just wonderful over the holidays when you need a cozy treat. I’ll be serving this up on Thanksgiving morning this year!
Ingredients
Please note that you’ll find the printable recipe card at the bottom of this post!
For the Casserole:
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Refrigerated cinnamon rolls – the classic shortcut that makes this recipe so easy.
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Apple pie filling – adds that sweet, spiced flavor that makes the casserole taste like dessert for breakfast.
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Eggs – help bind everything together and give it that fluffy, custard-like texture.
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Heavy cream – keeps the casserole rich and soft.
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Brown sugar – deepens the sweetness with a touch of caramel flavor.
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Vanilla extract – adds warmth and balance to all the spices.
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Ground cinnamon – for that extra cozy, apple pie spice kick.
For the Icing:
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Butter – gives the icing that rich, melt-in-your-mouth flavor.
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Cream cheese – makes the topping silky and slightly tangy, the perfect balance to all the sweetness.
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Heavy cream – helps the icing reach that perfect drizzle consistency.
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Powdered sugar – sweetens and smooths everything out.
How To Make Crockpot Apple Pie Cinnamon Roll Casserole
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Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray so nothing sticks.
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Pop open the cans of cinnamon rolls and cut each one into quarters. Set aside the icing that comes with them.
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Spread half of the cinnamon roll pieces in an even layer across the bottom of the slow cooker.
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Spoon half of the apple pie filling over the rolls, making sure the apples are evenly scattered.
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Add the remaining cinnamon roll pieces over the top for your second layer.
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In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla, and cinnamon until smooth and creamy.
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Pour that custard mixture evenly over the cinnamon rolls and apples, making sure everything is nicely coated.
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Cover and cook on LOW for about 2½ to 3 hours, or until the center is set. A toothpick or knife inserted in the middle should come out mostly clean (a little gooey is fine — you don’t want it dry). If your slow cooker tends to run hot, start checking around the 2¼-hour mark.
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Once the casserole is done, make the icing. In a bowl, whisk together the butter and cream cheese until smooth, then whisk in the cream.
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Stir in the powdered sugar until you have a smooth, pourable icing.
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Drizzle the icing generously over the casserole while it’s still warm — it’ll melt beautifully into all the nooks and crannies.
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Serve straight from the slow cooker while it’s warm and gooey. Any leftovers reheat perfectly the next morning (if you even have any!).
Recipe Notes
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Grease the slow cooker well – A good coat of butter or nonstick spray makes all the difference. It keeps the rolls from sticking and makes cleanup so much easier.
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Cut the rolls smaller – Quartering the cinnamon rolls helps them bake more evenly, especially in the center where things tend to stay a little gooey.
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Keep the lid closed – It’s tempting to peek, but every time you lift the lid, steam escapes and slows down the cooking process.
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Too soft on top? – If the middle is set but the top feels a little doughy, just switch your slow cooker to “warm” for a bit before serving. It’ll firm up beautifully.
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Serve it your way – This casserole is just as good for breakfast as it is for dessert. Try it warm with a scoop of vanilla ice cream or a side of fresh fruit.
Substitutions
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Use half-and-half or whole milk – If you want to lighten things up a bit, either one works well in place of heavy cream.
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Try fresh apples instead of pie filling – Sauté some chopped apples in a little butter, cinnamon, and sugar until softened. It gives the casserole a more homemade apple pie flavor.
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Switch up the spices – Swap the cinnamon for pumpkin pie spice or add a pinch of nutmeg for a different kind of cozy.
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Go gluten-free (or lower sugar) – Gluten-free cinnamon rolls bake up beautifully here, and you can even use “smart” or reduced-sugar versions of the rolls if you prefer.
Variations
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Add some crunch – Layer in chopped walnuts or pecans between the rolls and apples for a little texture.
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Mix in dried fruit – Stir in raisins or dried cranberries with the apples for an extra pop of sweetness and chew.
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Make it extra indulgent – A handful of chocolate chips or a drizzle of caramel sauce turns this into a full-on dessert moment.
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Go for maple vibes – Replace a bit of the brown sugar with maple syrup for a cozy “maple apple” flavor.
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Serve it your way – Top with whipped cream for dessert or pair it with bacon or sausage for a sweet-and-savory breakfast.
Crockpot Apple Pie Cinnamon Roll Casserole
Ingredients
- 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
- 4 tablespoons butter softened
- 4 ounces cream cheese softened
- ¼ cup heavy cream
- 1 cup powdered sugar
Instructions
- Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray so nothing sticks.
- Pop open the cans of cinnamon rolls and cut each one into quarters. Set aside the icing that comes with them.
- Spread half of the cinnamon roll pieces in an even layer across the bottom of the slow cooker.
- Spoon half of the apple pie filling over the rolls, making sure the apples are evenly scattered.
- Add the remaining cinnamon roll pieces over the top for your second layer.
- In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla, and cinnamon until smooth and creamy.
- Pour that custard mixture evenly over the cinnamon rolls and apples, making sure everything is nicely coated.
- Cover and cook on LOW for about 2½ to 3 hours, or until the center is set. A toothpick or knife inserted in the middle should come out mostly clean (a little gooey is fine — you don’t want it dry). If your slow cooker tends to run hot, start checking around the 2¼-hour mark.
- Once the casserole is done, make the icing. In a bowl, whisk together the butter and cream cheese until smooth, then whisk in the cream.
- Stir in the powdered sugar until you have a smooth, pourable icing.
- Drizzle the icing generously over the casserole while it’s still warm — it’ll melt beautifully into all the nooks and crannies.
- Serve straight from the slow cooker while it’s warm and gooey. Any leftovers reheat perfectly the next morning (if you even have any!).
I hope you’ll agree that making sweet treats in your crockpot is a real game changer! Once you’ve made this one, I’d really love to hear how it turned out. Leave a comment and a star rating below, and don’t forget to tag me in your pictures on Instagram @slimmingviolet.
