Slow Cooker Apple Cinnamon French Toast Casserole is an easy breakfast made with refrigerated cinnamon rolls, apple pie filling, eggs, milk, vanilla, and cinnamon. Everything cooks right in the crockpot until warm and fluffy, then gets finished with the sweet cinnamon roll icing.
I love this recipe because it turns a few simple ingredients into a warm, cozy breakfast with very little prep. The combination of gooey cinnamon rolls and sweet apples makes it especially good for fall mornings, holidays, brunch, or when I’m feeding a houseful of family. 🍎🤎
Why I Love This Recipe
Ingredient Notes
- Cinnamon Rolls: Refrigerated cinnamon rolls make this French toast casserole quick and easy. You’ll need 3 packages, and be sure to save the icing packets for drizzling over the finished casserole.
- Apple Pie Filling: A 20-ounce can of apple pie filling adds tender apples and plenty of warm, sweet flavor. Chop any large apple slices into smaller pieces so you get apples in every bite.
- Eggs: Eggs create the custard that turns the cinnamon rolls into a soft, French toast-style casserole.
- Milk: Milk helps create the creamy custard mixture. Whole milk gives the richest flavor, but 2% milk works well too.
- Vanilla: Vanilla extract adds a little extra sweetness and warmth to the custard.
- Cinnamon: Ground cinnamon enhances the apple pie filling and gives the casserole even more cozy cinnamon flavor.
- 💙 Optional Toppings: Serve with powdered sugar, maple syrup, chopped pecans or walnuts, fresh apple slices, or an extra sprinkle of cinnamon. 🍎🥞🤎
Be sure to check out the full recipe and ingredient list below
How To Make Apple Cinnamon French Toast Casserole
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined. Lightly coat the inside of the slow cooker with nonstick cooking spray.
- Cut each cinnamon roll into 4 pieces, reserving the icing packets for serving. Arrange half of the cinnamon roll pieces in an even layer in the bottom of the slow cooker.
- Spoon half of the apple pie filling evenly over the cinnamon rolls. Add the remaining cinnamon roll pieces, followed by the remaining apple pie filling.
- Pour the egg mixture evenly over the top, making sure the cinnamon roll pieces are coated.
- Cover and cook on High for about 3 hours, or until the center is set and the cinnamon rolls are cooked through.
- Turn off the slow cooker and let the casserole rest for 5–10 minutes before serving.
- Drizzle the reserved cinnamon roll icing over the warm casserole and serve. 🍎🤎
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cut the cinnamon rolls into similar-sized pieces so they cook evenly.
- Spray the slow cooker well with nonstick cooking spray to prevent the cinnamon rolls from sticking around the edges.
- Chop any large apple slices in the pie filling into smaller pieces so you get apples in every serving.
- Layer the cinnamon rolls and apple pie filling instead of stirring everything together. This keeps the apples evenly distributed throughout the casserole.
- Pour the egg mixture slowly and evenly over the cinnamon rolls so it reaches all the pieces.
- Slow cookers can vary, so start checking the casserole before the 3-hour mark. It’s ready when the center is set and the cinnamon rolls are cooked through.
- Avoid lifting the lid while it cooks because releasing the heat can increase the cooking time.
- Let the casserole rest for 5–10 minutes before adding the icing. This helps it set and makes it easier to serve.
- Warm the cinnamon roll icing for a few seconds before drizzling if you want it to spread easily over the casserole. 🍎🤎
Frequently Asked Questions
Can I make this French toast casserole ahead of time?
Yes. You can cut the cinnamon rolls and prepare the egg mixture the night before and refrigerate them separately. In the morning, layer everything in the slow cooker and cook as directed. I wouldn’t assemble the entire casserole overnight because the cinnamon rolls can become too soggy.
Can I use a different pie filling?
Absolutely! Cherry, blueberry, peach, or even mixed berry pie filling would be delicious. Keep the amount about the same as the 20-ounce can of apple pie filling.
How do I know when the casserole is done?
The casserole is ready when the cinnamon rolls are cooked through and the egg mixture in the center is completely set. Since slow cookers vary, start checking it before the 3-hour mark.
Can I cook this on Low instead of High?
Yes, but the texture and cooking time may vary depending on your slow cooker. For the most consistent results, I recommend using High, since that’s how this recipe was tested.
Can I add nuts?
Yes! Chopped pecans or walnuts are delicious with the apples and cinnamon. Sprinkle them between the layers or over the top just before serving.
Can I use homemade cinnamon rolls?
You can, but the cooking time and texture may be different because this recipe was developed using refrigerated cinnamon rolls. Watch the center closely and cook until the dough and egg mixture are completely cooked through.
How do I store leftovers?
Allow the casserole to cool completely before transferring it to an airtight container.
Refrigerator: Store leftovers for up to 4 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Reheat individual servings in the microwave until warmed through. Add a little extra icing or maple syrup after reheating if desired. 🍎🤎
Breakfast Casseroles I Love
Slow Cooker Apple Cinnamon French Toast Casserole
This Slow Cooker Apple Cinnamon French Toast Casserole is an easy breakfast made with cinnamon rolls, apple pie filling, eggs, milk, vanilla, and cinnamon. Everything cooks right in the crockpot until warm and fluffy, then gets topped with sweet cinnamon roll icing for the perfect breakfast or brunch treat. 🍎🤎
Ingredients
- 3 packages of cinnamon rolls
- 1 20 oz Can apple pie filling
- 4 Eggs
- 1/2 cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
Instructions
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
Lightly coat the inside of the slow cooker with nonstick cooking spray.
Cut each cinnamon roll into 4 pieces, reserving the icing packets for serving.
Arrange half of the cinnamon roll pieces in an even layer in the bottom of the slow cooker.
Spoon half of the apple pie filling evenly over the cinnamon rolls.
Add the remaining cinnamon roll pieces, followed by the remaining apple pie filling.
Pour the egg mixture evenly over the top, making sure the cinnamon roll pieces are coated.
Cover and cook on High for about 3 hours, or until the center is set and the cinnamon rolls are cooked through.
Turn off the slow cooker and let the casserole rest for 5–10 minutes before serving.
Drizzle the reserved cinnamon roll icing over the warm casserole and serve. 🍎🤎
Notes
Cut the cinnamon rolls into evenly sized pieces so they cook at the same rate. Chop any large apple slices in the pie filling into smaller pieces for apples in every bite. Layer the cinnamon rolls and apple filling rather than stirring them together, then pour the egg mixture evenly over the top. Slow cookers can vary, so begin checking the casserole before the 3-hour mark and cook until the center is completely set. Let it rest for 5–10 minutes before drizzling with the reserved icing and serving.
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The recipe instructions say to add half the pie filling, but then never says when or how to add the other half?? Please clarify….
Making this today and smells amazing. However there is a yup on the recipe-
The initial blog post says 4hrs cook time but the recipe to print says 3 hrs cook time. Just wanted you to be aware. Also, we’re you using 3- 8 count cinnamon rolls?
That was supposed to say typo- darned phone