Crockpot Blueberry Cinnamon Bake Recipe: A Sweet and Simple Breakfast Treat

Hey y'all and Welcome to my West Virginia kitchen!  If you're anything like me, breakfast needs to be easy, family-friendly, and absolutely delicious.  And your mornings are about to get a whole like sweeter.  I'm so excited to share this Crockpot Blueberry Cinnamon Bake with you today!   

Think gooey cinnamon rolls swirled with with juicy blueberries and topped with sweet vanilla glaze-all may effortlessly in your slow cooker.  I can't wait to share it with you so...

Let's get started!








WHY YOU'LL LOVE THIS RECIPE:

• Easy to Prep:  Just a few ingredients and your slow cooker does the rest.  No oven required!
• Perfect for Brunch:  Great for feeding a crowd without spending hours in the kitchen.  
• Kid-Friendly:  Soft, sweet, and fun to eat!  What's not to love?
• Customizable:  Swap blueberries for strawberries, raspberries, peaches, or even chocolate chips for a fun twist!  

INGREDIENTS YOU'LL NEED:

For this Crockpot Blueberry Cinnamon Bake Recipe you will need the following ingredients:

• 2  cans of refrigerated Cinnamon Rolls (with icing included)
• 1  6 oz. container of Fresh Blueberries
• 4 Eggs, lightly beaten
• 1/2 cup Milk
• 1 Tbsp Cinnamon
• 1 tsp Vanilla Extract

HOW TO MAKE CROCKPOT BLUEBERRY CINNAMON BAKE:

1. Prep Your Crockpot:  Spray the inside of your slow cooker with non-stick cooking spray or use a crockpot liners or parchment paper for easy cleanup.  
2. Cut the Cinnamon Rolls:  Pop open the cans of cinnamon rolls and cut each roll into quarters.  Set aside the icing packets for later.  
3. Mix It Up:  In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.  This gives the bake a custardy, bread-pudding-like texture.  
4. Layer It Up:  Add the cut cinnamon rolls to the crockpot, then sprinkle the blueberries over top.  Pour the egg mixture evenly over everything.
5. Slow Cook Magic:  Cover and cook on HIGH for 2.5-3 hours or until the cinnamon rolls are cooked through and fluffy.  All crockpots cook differently, so keep an eye around the 2 hour mark to prevent over cooking.  
6. Finish with Frosting:  Drizzle the reserved icing over the warm bake.  You can also add a dusting of powdered sugar or a scoop of whipped cream for an extra indulgent touch.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS FOR CROCKPOT BLUEBERRY CINNAMON BAKE:

• Line Your Crockpot:  Use parchment paper or a slow cooker liner to make serving and cleanup a breeze.  
• Use Frozen Berries:  No need to thaw if using frozen blueberries -just toss them right in!
• Make it Ahead:  Prep Everything the night before and refrigerate.  Just pop it in the slow cooker in the morning.  
• Add a Zing:  A little lemon zest in the mix adds a refreshing contrast to the sweetness.  

FAQs:

Can I use other fruits besides blueberries?  

Absolutely!  Strawberries, blackberries, raspberries, peaches or even apple chunks work great.  I have also bee known to skip the fruit all together and use chocolate chips.  

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.  Reheat in the microwave for a quick treat.  

Can I make this in the oven?  

Yes!  Bake in a greased 9x13 baking dish at 350°F for 25-30 minutes or until golden brown and set.  

So whether you're whipping it up for a weekend breakfast or a holiday brunch, this Crockpot Blueberry Cinnamon bake is sure to steal the show.  It's Sweet, satisfying, and couldn't be easier to make--your crockpot does all the heavy lifting while you sip your morning coffee.  

Don't forget to snap a pic and tag me on social media when you try this recipe.  I love seeing what you're cooking up in your kitchen!

And as always...

Happy Eatin' Y'all! 
~The Kitchen Wife~

Yield: 6-8

Author: Mandee Pogue

Crockpot Blueberry Cinnamon Bake

Whether it's a holiday brunch or a Saturday afternoon this Crockpot Blueberry Cinnamon Bake Recipe will do! Perfect for any occasion and it couldn't be easier!

prep time: 10 Mcook time: 2 hourtotal time: 2 H & 10 M

ingredients:

• 2  cans of refrigerated Cinnamon Rolls (with icing included)
• 1  6 oz. container of Fresh Blueberries
• 4 Eggs, lightly beaten
• 1/2 cup Milk
• 1 Tbsp Cinnamon
• 1 tsp Vanilla Extract

instructions:

How to cook Crockpot Blueberry Cinnamon Bake

1. Prep Your Crockpot:  Spray the inside of your slow cooker with non-stick cooking spray or use a crockpot liners or parchment paper for easy cleanup.  
2. Cut the Cinnamon Rolls:  Pop open the cans of cinnamon rolls and cut each roll into quarters.  Set aside the icing packets for later.  
3. Mix It Up:  In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.  This gives the bake a custardy, bread-pudding-like texture.  
4. Layer It Up:  Add the cut cinnamon rolls to the crockpot, then sprinkle the blueberries over top.  Pour the egg mixture evenly over everything.
5. Slow Cook Magic:  Cover and cook on HIGH for 2.5-3 hours or until the cinnamon rolls are cooked through and fluffy.  All crockpots cook differently, so keep an eye around the 2 hour mark to prevent over cooking.  
6. Finish with Frosting:  Drizzle the reserved icing over the warm bake.  You can also add a dusting of powdered sugar or a scoop of whipped cream for an extra indulgent touch.  

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