2 x 12oz cans refrigerated cinnamon rolls (pillsbury grands work out great here), cut into quarters 4 eggs 1/2 cup heavy whipping cream 4 tbsp maple syrup (if allergic, use honey) 2 tsp vanilla 1 tsp cinnamon 1 tsp nutmeg (optional)
Grease the bottom and sides of your crock pot with butter, coconut oil, or spray it with non-stick cooking spray. Place a layer of the quartered raw cinnamon rolls at the bottom of the crock, completely covering the bottom.
Beat the eggs together in a bowl, add the cream, vanilla, syrup (or honey), and cinnamon (as well as nutmeg, if you're using it). and stir well. Pour the mixture over the layer of cut cinnamon rolls, then dot the top of it all with the remaining cinnamon roll pieces.
Squeeze one packet of icing over it all, reserving the second packet/container for the end of cooking. Place the lid on the crock and turn the base on to low. Cook 2 1/2 hours or until the rolls are set. Stir after 2 hours if it looks like the bottom is burning.
Drizzle the remaining icing over the casserole before serving.
This goes very well with lil smokies beef sausages! :)
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