Crock Pot Cinnamon Roll Casserole
Crock Pot Cinnamon Roll Casserole only takes minutes to prep and cooks up crispy around the outsides and gooey in the middle.
tubes cinnamon roll dough,
each one cut in quarters
or whipping cream
6-quart crock pot
with cooking spray.
Place cinnamon roll quarters evenly in crock pot.
In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.
Slowly pour on top of cinnamon rolls.
Sprinkle pecans on top.
Spoon one of the containers of icing that came with the cinnamon rolls on top.
Place lid on crock pot and cook on LOW for 2 1/2 to 3 hours. If your crock pot runs hot, check after 3 hours. Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.
Once done, turn crock pot off and spoon second container of icing on top. Serve warm.
I use Pillsbury refrigerated cinnamon rolls for this recipe. You may not get as good an outcome with off-brand cinnamon rolls.