You can certainly make your own dough for these, but guys, I am giving you a shortcut with this recipe. No need to worry over how much longer it needs to rise, or if it has come up high enough. Nope, just toss in these premade cinnamon rolls cut in quarters, and then let this baby bake itself. The glaze over it while it is still warm is just heavenly and you might go through this all on your own in one day. Don’t say I didn’t warn you!
Check out what our friends over at Wishes n Dishes had to say about this:
“This Crock Pot Cinnamon Roll Casserole is so quick to just throw together and you’ll have a delicious treat in no time at all. You may just have a new favorite holiday tradition!”
Holiday tradition? Sheesh, no way. This is an every week tradition! Go out and get yourself the ingredients you need! You won’t want to miss this one!
Ingredients
Two 12-ounce cans Pillsbury cinnamon rolls, cut into quarters
4 eggs
½ cup Land O’ lakes heavy whipping cream
4 tablespoons Aunt Jemima maple syrup
2 teaspoons McCormick vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
Instructions
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!
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Quick Tip: Feel free to top with sliced bananas.
Thanks again to Wishes N Dishes for this amazing recipe.
