Our son loves everything cinnamon roll related, so when I saw this recipe on Pinterest, I knew it had to make an entrance at my house sooner than later! When I saw the recipe I wondered how the top was going to cook up and sure enough when I cooked this I felt the top was still too doughy…not a good sign, but I was not willing to give up on it just yet so what I did when the allotted time was up for cooking, I used a large spoon and basically rotated the casserole putting the top of the casserole on the bottom so the top would cook through…and guess what? It worked! Robby was super thrilled with this and ate more than anyone should consume at one time!!
INGREDIENTS
2 12 ounce tubes of cinnamon rolls cut into quarters (reserve icing )
4 eggs
1/2 cup whipping cream
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
DIRECTIONS
Spray your slow cooker with non-stick spray. Place a layer of cinnamon roll pieces on the bottom covering the slow cooker completely. Beat eggs, cream, maple syrup, vanilla and spices until blended well. Pour evenly over the rolls in the slow cooker. Place remaining roll pieces on top creating another layer. Spoon one packet of the frosting over the rolls. (reserve second packet)
Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and the rolls are set. If after this time the top of the rolls are still doughy, go ahead and rotate the top of the dough to the bottom of the slow cooker and continue to cook for 30 minutes. Drizzle remaining icing over the top and serve warm.
Enjoy!
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