Slow-Cooker Cinnamon Roll French Toast

By á-24895

Ingredients

• 1/4 cup butter, melted
• 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
• 6 eggs
• 1/2 cup whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 cup real maple syrup

Details

Servings 1
Cooking time 165mins
Adapted from pillsbury.com

Preparation

Step 1

Spray 5-quart oval slow cooker with cooking spray. Pour melted butter into slow cooker. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in slow cooker.

In medium bowl, beat eggs. Add whipping cream, cinnamon and vanilla; beat until well blended. Gently pour mixture over roll pieces. Drizzle with 1/2 cup of the syrup.

Cover; cook on Low heat setting 2 hours 30 minutes or until set and temperature in center is 160°F. Drizzle with reserved icing and remaining 1/2 cup syrup.

Spray 5-quart oval slow cooker with cooking spray. Pour melted butter into slow cooker. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in slow cooker.

In medium bowl, beat eggs. Add whipping cream, cinnamon and vanilla; beat until well blended. Gently pour mixture over roll pieces. Drizzle with 1/2 cup of the syrup.

Cover; cook on Low heat setting 2 hours 30 minutes or until set and temperature in center is 160°F. Drizzle with reserved icing and remaining 1/2 cup syrup.