Breakfast for Dessert: Just 4 ingredients. I cut up cinnamon rolls and throw them in the pot for a gooey treat.

This 4-ingredient slow cooker cinnamon roll casserole is a playful mash-up of classic Midwestern breakfast casserole culture and the all-American cinnamon roll. Instead of baking individual rolls, we cut them up and let them gently steam and crisp around the edges in a slow cooker, creating a soft, custardy interior with gooey pockets of cinnamon throughout. It’s the kind of dish you make for holiday mornings, sleepovers, or lazy Sundays when you want something indulgent but don’t want to hover over the stove. Using canned cinnamon rolls keeps the ingredient list short and the process straightforward, while the slow cooker does the work in the background, freeing you up to enjoy your morning.

Serve this cinnamon roll casserole warm, straight from the slow cooker, with a drizzle of the reserved icing over each portion. It pairs nicely with something fresh and bright to balance the richness—think a simple fruit salad with berries and citrus or sliced apples and pears. For a more substantial brunch spread, add scrambled eggs or an egg bake, some crisp bacon or breakfast sausage, and a pot of good coffee or hot tea. If you’re serving a crowd, you can also set out toppings like chopped nuts, extra maple syrup, or a dollop of Greek yogurt so everyone can customize their bowl.

2 cans (12–13 oz each) refrigerated cinnamon rolls with icing, chilled
4 large eggs
1/2 cup heavy cream (or half-and-half)
1/4 cup pure maple syrup (or packed light brown sugar)