Slow-Cooker Maple Bacon Cinnamon Roll Casserole Step-by-step instructions

Before you start

Before beginning, ensure the bacon is cooked until it reaches a deep, crispy texture, as it will lose its crunch during the slow-cooking process. Chop the bacon into uniform, bite-sized pieces to ensure they distribute evenly throughout the casserole.

Have all ingredients measured and ready, including the eggs, cream, and bourbon. Prepare the slow cooker by ensuring the lid is clean and ready to create a tight seal, as trapped steam is essential for the rolls to remain fluffy during the two-hour cooking cycle.

Instructions

Layering the rolls

1. 1Layering the casserole
   Quarter each cinnamon roll using a sharp knife. In the bottom of a 6-quart slow cooker, begin layering the quartered cinnamon rolls with the chopped crispy applewood bacon, repeating until all are used.
   Look for The rolls should be evenly distributed throughout the slow cooker base.
   Tip Cut the rolls quickly to keep the dough from becoming too sticky.

The slow cooker should be filled with layers of quartered rolls and bacon bits. The distribution should be even, filling the bottom surface completely so that the custard will reach all pieces during the pouring phase.

Slow-cooking the casserole

2. 2Mixing and pouring the custard
   In a separate small bowl, whisk together the heavy cream, eggs, pure maple syrup, and bourbon until smooth. Pour this mixture evenly over the cinnamon roll and bacon layers in the slow cooker.
   Look for The custard should thoroughly coat the rolls to ensure they bake evenly.
   Tip Ensure the eggs are fully incorporated into the cream to avoid streaks.
3. 3Slow-cooking the casserole
   Cover the slow cooker and cook on HIGH for 2 hours. The casserole is ready when the maple glaze has caramelized around the rolls. To cook the eggs through to a safe 160°F (71°C), ensure the center is fully set.
   Look for The syrup will turn into a deep amber glaze and the rolls will look fluffy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Avoid lifting the lid frequently to maintain a consistent cooking temperature.

The casserole should be bubbling gently as the custard cooks. The maple syrup and cream will transform into a thick, glossy glaze. Check that the rolls have expanded and are soft to the touch before proceeding to the final topping phase.

Final assembly

4. 4Final assembly and serving
   Once cooked, remove the lid and drizzle the maple cream cheese icing over the warm casserole. Top with additional crispy bacon crumbles before scooping into bowls to serve while hot.
   Look for The icing will melt slightly into the warm crevices of the rolls.
   Tip Use a large spoon to scoop, ensuring each serving gets some of the caramelized syrup.

The icing should be drizzled over the warm rolls, melting slightly into the crevices. The final sprinkle of bacon crumbles should be visible on top, providing an appealing contrast of color and texture against the sweet, glazed rolls.

Common mistakes

Avoid over-crowding the slow cooker, as this prevents the custard from reaching the center of the rolls, leading to uneven cooking.

Do not open the lid during the first hour of cooking, as this releases the essential steam required for the dough to rise and remain soft.

Ensure the bacon is truly crispy before adding it to the mix, otherwise, it may become chewy rather than providing the desired contrast in texture. Do not skip the resting period, as it allows the glaze to thicken properly.

How to tell it’s done

The casserole is done when the cinnamon rolls are puffed and set throughout, and the maple custard has thickened into a rich, dark amber glaze around the edges of the slow cooker. For a fully cooked result, the center of the custard should reach 160°F (71°C).

If serving with a soft, custardy texture, monitor the cooking closely. Allow the dish to rest for five minutes before serving to let the glaze set properly and ensure the flavors are well-distributed.

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