Crockpot Red Velvet Cinnamon Roll Bake for Christmas Morning Tips, FAQ & printable recipe

Tips for success

For the most even cooking, arrange the quartered cinnamon rolls in a single layer as much as possible. If they pile up, the ones on top may cook faster than those underneath.

Also, let the slow cooker come to temperature slowly—don't use the high setting to speed things up, as it can make the edges tough while the center remains undercooked.

To make this ahead, assemble the bake the night before and store the covered slow cooker insert in the refrigerator. In the morning, place it in the slow cooker base and cook on LOW for 2.5 to 3 hours, adding about 30 minutes to account for the cold start. This is a great make-ahead option for busy holiday mornings.

Variations

• Chocolate Cinnamon Roll Bake: Swap the red velvet emulsion for 1 teaspoon of vanilla extract and add 1/2 cup of semisweet chocolate chips to the custard. Omit the white chocolate curls and top with chocolate shavings or a dusting of cocoa powder.
• Cream Cheese Swirl: Instead of cubed cream cheese, soften 8 oz of cream cheese and beat with 1/4 cup sugar and 1 egg. Drop spoonfuls over the rolls before cooking and swirl with a knife for a marbled effect.
• Nutty Crunch: Add 3/4 cup of chopped pecans or walnuts to the cinnamon roll mixture before pouring the custard. The nuts will toast slightly during cooking and add a crunchy contrast to the soft rolls.
• Berry Red Velvet: Fold 1 cup of fresh or frozen raspberries into the custard before pouring over the rolls. The berries add a tart pop of color and flavor that complements the red velvet and cream cheese.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezer

Freeze the baked, cooled bake in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 30-45 seconds, or in a 350°F (175°C) oven for 10 minutes until warm.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The bake will soften as it sits, but the flavors meld beautifully. Reheat individual portions in the microwave for 30 to 45 seconds, or in a 350°F (175°C) oven for 10 minutes. The frosting may melt slightly on reheating, which is fine.

To make ahead, assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW for 2.5 to 3 hours, adding 30 minutes to the cooking time because the ingredients are cold.

Do not add the frosting and white chocolate curls until after cooking. This makes Christmas morning completely stress-free.

Serving ideas

Serve the bake warm, straight from the slow cooker, for the best texture. Scoop generous portions into bowls, making sure to include some of the creamy custard and melted cream cheese from the bottom.

The white chocolate curls should be sprinkled on top just before serving so they stay crisp. This dish is rich, so a little goes a long way—8 servings is perfect for a crowd.

For a festive presentation, garnish each serving with a few extra white chocolate curls and a drizzle of the reserved cinnamon roll icing if desired. Pair with fresh fruit or a simple green salad to balance the sweetness.

The bake is also delicious with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Leftovers can be enjoyed cold, but they're best reheated.

Frequently asked questions

Recipe card

Crockpot Red Velvet Cinnamon Roll Bake for Christmas Morning

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

• 2 cans refrigerated cinnamon rolls with icing (12 oz each)
• 4 large eggs
• 1 cup heavy cream
• 2 tbsp unsweetened cocoa powder
• 1 tbsp red velvet emulsion
• 8 oz cream cheese, cubed
• 1 cup whipped cream cheese frosting
• 1/2 cup white chocolate curls

Instructions

1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray or butter. Open the cans of cinnamon rolls and cut each roll into quarters. Arrange the quartered rolls evenly in the bottom of the slow cooker. In a medium bowl, whisk together the eggs, heavy cream, cocoa powder, and red velvet emulsion until smooth and uniformly crimson. Pour the custard over the cinnamon roll pieces, making sure to coat as many surfaces as possible. Scatter the cubed cream cheese over the top.
2. If the rolls are not evenly distributed, use a spatula to gently spread them. Pour any remaining custard over the rolls, scraping the bowl with a spatula. Dot the top with the cream cheese cubes, pushing a few slightly into the custard so they melt into pockets.
3. Cover the slow cooker with the lid. Cook on LOW for 2.5 hours, or until the cinnamon rolls are puffed and tender and the custard is set. Do not lift the lid during the first 2 hours, as this releases heat and can affect the baking.
4. After 2.5 hours, carefully remove the lid. The rolls should be puffed and the custard should be set, not jiggly. Insert an instant-read thermometer into the center of the custard; it should read at least 160°F (71°C). If not, cover and cook for another 15 minutes, then check again.
5. Once the bake is done, turn off the slow cooker. While still warm, drizzle the whipped cream cheese frosting over the top, spreading it gently with a spatula. Sprinkle with white chocolate curls. Serve warm directly from the slow cooker or scoop into bowls.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

9 g

Carbohydrates

55 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.