Description
Indulge in the deliciousness of these Crock Pot Cinnamon Rolls with Cherry Pie Filling. A delightful twist on classic cinnamon rolls, this slow cooker recipe is perfect for breakfast or dessert.
Ingredients
Scale
Cinnamon Rolls:
- 2 cans (12 ounces each) refrigerated cinnamon rolls with icing
Filling:
- 1 can (21 ounces) cherry pie filling
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/4 cup chopped pecans or walnuts, optional
Instructions
- Prep the Crock Pot: Lightly grease the inside of your crock pot with cooking spray or butter.
- Prepare the Mixture: Cut each cinnamon roll into quarters. In a large bowl, combine the quartered cinnamon rolls, cherry pie filling, ground cinnamon, vanilla extract, melted butter, and nuts if using. Gently stir to coat everything evenly.
- Cook in the Crock Pot: Transfer the mixture into the crock pot and spread into an even layer. Cover and cook on low for 2 to 2 1/2 hours, or until the cinnamon rolls are cooked through and golden around the edges.
- Finish and Serve: Remove the lid and let cool slightly. Drizzle the reserved icing packets over the warm cinnamon roll cherry mixture before serving.
Notes
- You can swap cherry pie filling with blueberry, apple, or peach for different flavors.
- Serve warm with vanilla ice cream or whipped cream for a dessert-style treat.
- Leftovers can be reheated in the microwave for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Breakfast, Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 350
- Sugar: 30 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg
