Get into the habit now of creating traditions for your family during the holidays. Get started by making this recipe and letting everyone devour it!
Check out what my friends over at Recipes that Crock have to say about this recipe:
“This Cinnamon Roll Casserole definitely didn’t disappoint! The hubs and I both thought it tasted a lot like a yummy flan on the bottom with a delicious layer of cinnamon rolls on top. Definitely a keeper!”
A flan consistency with a layer of cinnamon roll over the top? Oh, thank heavens for this recipe! I will be making this tomorrow.
2 12 oz tubes of Pillsbury cinnamon rolls cut into quarters
½ cup Land O’ Lakes whipping cream
3 Tbsp Aunt Jemima maple syrup
2 tsp McCormick vanilla
1 tsp McCormick cinnamon
¼ tsp McCormick nutmeg
Spray your 6-quart crock with cooking spray. (I used my Searing Slow Cooker)
Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets)
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 and spoon one packet of icing evenly over rolls.
Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
Drizzle remaining icing over top and serve warm.
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Quick Tip: Store in an airtight container and transfer to a glass bowl to microwave when reheating.
Thanks again to Recipes that Crock for this amazing recipe.