Crockpot Cinnamon Roll Casserole
It’s so good and so easy. It starts with refrigerated cinnamon rolls and the only work you have to do is whisking eggs and heavy cream. It’s the perfect holiday morning breakfast because prep literally takes minutes and then you can just walk away while you open presents or hang out with the fam or just drink your coffee.
Ingredients
- 2 12-ounce tubes refrigerated cinnamon rolls, cut into quarters
- 4 eggs
- 1/2 cup heavy whipping cream
- 3 tablespoons maple syrup
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
Instructions
- Spray the crockpot generously with cooking spray.
- Put half of the cinnamon roll pieces in a single layer on the bottom of the crockpot.
- Whisk together the eggs, heavy whipping cream, maple syrup, vanilla, and cinnamon. Pour this over the cinnamon roll layer. Spread the remaining cinnamon roll pieces over the top. Dollop one packet of icing over the cinnamon rolls.
- Cook on low for 2 1/2 to 3 hours or until the sides are golden and the rolls are set.
- Drizzle with remaining icing packet.
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