It’s been a cold and wet week here in Iowa. It defiantly doesn’t feel like the end of May. Sometimes on these chilly grey days we need a little pick me up. In our house a pick me up can be several things, one of those being a yummy dish we make together. This crockpot cinnamon roll casserole was super easy to make, made the house smell delicious and gathered us all together around the breakfast table to enjoy each other and some warm, sweet cinnamon rolls.
This recipe is great year round; Christmas morning, Mother’s Day Brunch or just your average weekday morning. Be sure to give it a try!
Crockpot Cinnamon Roll Casserole
Ingredients
- 2 cans of refrigerated cinnamon rolls with icing
- 4 eggs
- 1/2 cup milk
- 3.5 Tbs maple syrup
- 2 tsp vanilla
- 2 tsp cinnamon
Instructions
- Spray your slow cooker with non stick spray and turn on to low
- Open cans of cinnamon rolls and set icing aside for later. Cut each cinnamon roll into quarters and place 1/2 of cut rolls on the bottom of crock pot
- In a small bowl whisk together the eggs, milk , syrup, vanilla and cinnamon. Pour evenly over cinnamon rolls in crockpot.
- Place other half of remaining cinnamon rolls on top.
- Drizzle one icing packet over the rolls in crock pot.
- Place lid on crock pot and cook on low for 2.5 to 3 hours, until rolls are cooked thorugh, egg mixture fully absorbed.
- Remove lid and drizzle the last icing pakcet over cinnamon rolls and serve warm.
- Enjoy!
Notes
Adapted from Eating on a dime
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