cinnamon roll casserole crockpot

Ingredients:

• 2 cans (12.4 oz each) refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1/2 cup heavy cream (or milk)
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup maple syrup (optional)
• 1 tablespoon melted butter
• Cooking spray

Instructions:

1. Prepare the Crockpot:
   • Lightly spray the inside of your crockpot with cooking spray to prevent sticking.
2. Cut the Cinnamon Rolls:
   • Open the cans of refrigerated cinnamon rolls and cut each roll into quarters (set the icing packets aside for later).
3. Layer the Cinnamon Rolls:
   • Place the cinnamon roll pieces in the bottom of the crockpot, spreading them out evenly.
4. Mix the Egg Mixture:
   • In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, ground cinnamon, and melted butter. If you want extra sweetness, you can also add the maple syrup at this stage.
5. Pour the Egg Mixture:
   • Pour the egg mixture evenly over the cinnamon roll pieces, making sure everything is well coated.
6. Cook:
   • Cover the crockpot and cook on low for 2 to 2.5 hours, or until the casserole is set and the cinnamon rolls are cooked through. Check for doneness by inserting a toothpick or fork; it should come out clean.
7. Add Icing:
   • Once the casserole is done, drizzle the cinnamon roll icing over the top while it’s still warm.
8. Serve:
   • Serve warm as is, or top with extra maple syrup, whipped cream, or fresh fruit for an extra treat.

Tips:

• Optional Add-ins: You can sprinkle in some chopped pecans or raisins before cooking for added texture.
• Crispier Top: If you like a slightly crispy top, remove the crockpot insert and place it under the broiler for 1-2 minutes at the end of cooking.

This Cinnamon Roll Casserole is perfect for family brunches or holiday mornings!