Crock Pot Cinnamon Roll Casserole

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 4 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 tsp Vanilla

• Bread & Baked Goods

  • 1/4 Two 12-ounce cans cinnamon rolls

• Dairy

  • 1/2 cup Heavy whipping cream

Found on wishesndishes.com

Description

Ingredients

• Two 12-ounce cans cinnamon rolls, cut into quarters
• 4 eggs
• ½ cup heavy whipping cream
• 4 tablespoons maple syrup
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

• Spray the inside of your Crock Pot/Slow Cooker dish with nonstick cooking spray or rub butter on bottom and sides.
• Place a layer of cinnamon roll pieces to completely cover the bottom of your slow cooker. Set aside the icing packets.
• Beat eggs in a small bowl.
• Mix together the heavy cream, maple syrup, vanilla and spices until blended well; add to the eggs and mix all together.
• Pour entire mixture evenly over the layer of cinnamon rolls in the slow cooker.
• Spread the remaining cinnamon roll pieces evenly over the top and squeeze/spoon one packet of icing over rolls.
• Cover and cook on low for 2.5 hours or until sides are golden and rolls are set. Mine took exactly two hours.
• Switch heat setting to warm if not serving immediately.
• Drizzle remaining icing packet over top and serve warm. Enjoy!