Crockpot Biscoff Cinnamon Roll Casserole Step-by-step instructions

Before you start

Before starting, lightly grease the inside of your slow cooker with butter or nonstick spray to prevent sticking. Measure out the Biscoff cookie butter and melt it in the microwave or in a small saucepan over low heat until smooth and pourable.

Whisk together the melted cookie butter, heavy cream, and eggs in a bowl to make the custard. Crush the Biscoff cookies—place them in a zip-top bag and roll with a rolling pin, or pulse in a food processor—until you have coarse crumbs. Set aside the icing packets from the cinnamon roll cans for the topping.

Instructions

Build the Casserole

1. 1Prepare the Crockpot and Custard
   Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray. In a small bowl, whisk together the 3/4 cup melted Biscoff cookie butter, heavy cream, and eggs until smooth and fully combined. Set aside.
   Look for The mixture should be glossy and uniform, with no streaks of egg.
   Tip If the cookie butter is too thick to whisk, warm it in the microwave for 10 seconds first.
2. 2Cut the Cinnamon Rolls
   Open the cans of jumbo cinnamon rolls. Reserve the icing packets for later. Cut each cinnamon roll into quarters. You should have 32 pieces total if using two 8-roll cans.
   Look for Pieces should be roughly equal in size for even cooking.
   Tip Use a sharp knife and wipe it clean between cuts to avoid sticking.

You’ll have a layer of quartered cinnamon rolls in the slow cooker, drizzled with a glossy, brown Biscoff custard and sprinkled with crushed cookies. The rolls should be evenly distributed, with the custard pooling around them.

The mixture will look loose at this point, but that’s fine—the rolls will absorb the liquid as they cook. The aroma of warm spices and caramel should already be inviting.

Slow-Cook to Perfection

3. 3Layer the Casserole
   Place half of the quartered cinnamon roll pieces in the bottom of the slow cooker in an even layer. Drizzle with half of the Biscoff custard mixture and sprinkle with half of the crushed Biscoff cookies. Repeat with the remaining cinnamon roll pieces, custard, and crushed cookies.
   Look for The top layer should be mostly covered with custard and cookie crumbs.
   Tip Gently press the top layer down with a spatula so the custard soaks into the rolls.
4. 4Slow Cook on High
   Cover the slow cooker with the lid and cook on HIGH for 2 hours, without opening the lid during the first 90 minutes. The rolls will puff up and absorb the custard, becoming fluffy and caramelized at the edges.
   Look for The top should be golden brown and the center should be set but moist.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to peek—opening the lid lets out heat and can slow cooking.

After 2 hours on HIGH, the casserole will have puffed up significantly. The top should be a deep golden brown, with some spots of caramelized sugar and cookie bits. The edges will look crispy and slightly darker. The kitchen will smell like a bakery—warm cinnamon, brown sugar, and buttery cookie. A toothpick inserted into the center should come out with moist crumbs, not raw batter.

Finish and Serve

5. 5Add the Topping
   Once the casserole is cooked through, drizzle the reserved vanilla icing from the cinnamon roll cans over the top. Then pour the extra 1/4 cup melted Biscoff cookie butter evenly over the surface.
   Look for The icing will melt and create a glossy, gooey glaze.
   Tip Warm the icing slightly if it is too thick to drizzle.
6. 6Sprinkle and Serve
   Sprinkle the remaining 2 tablespoons of crushed Biscoff cookies over the top. Scoop the warm casserole onto dessert plates and serve immediately.
   Look for The casserole should be gooey, with caramelized edges and a soft, custardy center.
   Tip Use a large spoon or spatula to scoop out portions cleanly.

The finished casserole is drizzled with vanilla icing and melted Biscoff butter, then sprinkled with crushed cookies. The icing will melt into the warm surface, creating a glossy sheen. When you scoop it out, you’ll see soft, custardy layers with gooey pockets of cookie butter and crispy edges. It should be served warm, with the topping still slightly melty.

Common mistakes

One common mistake is peeking too often. Every time the lid is lifted, heat escapes and the cooking time extends. Try to wait at least 90 minutes before checking. Another issue is using a slow cooker that’s too large or too small—a 6-quart is perfect.

If your slow cooker runs hot, check at 1 1/2 hours. Overmixing the custard can make it thin; whisk just until combined. And don’t forget to grease the pot—otherwise, the casserole will stick and be hard to serve.

How to tell it’s done

The casserole is done when the top is golden brown and the center is set but still moist—not jiggly. A knife inserted into the center should come out clean, and the internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked.

The edges will be caramelized and slightly crispy, while the interior should be soft and fluffy. If the top is browning too quickly but the center isn’t set, turn the slow cooker to LOW for the last 30 minutes.

• Egg dishes: 160°F (71°C) in the thickest part