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Slow Cooker Cinnamon Roll Breakfast Casserole

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Ingredients

  • 2 12oz Cinnamon Roll Tubes, quartered
  • 4 Eggs
  • 1/2 cup Heavy Whipping Cream
  • 3 TBSP Maple Syrup
  • 2 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg

Details

Preparation

Step 1

• Spray your slow cooker bowl with a non-stick cooking spray.
• Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later.
• In a small bowl, beat eggs.
• To the beaten eggs add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well.
• Pour the egg mixture evenly over the cinnamon rolls in the slow cooker.
• Place remaining roll of quartered cinnamon rolls on top of the mixture in the slow cooker.
• Cover and cook on low for 2.5 hours, or until sides are golden brown and the rolls are set.
• Spread frosting that came in the cinnamon roll tubes over the warm cinnamon roll casserole.
• Serve warm.

Makes 8 servings of Slow Cooker Cinnamon Roll Breakfast Casserole

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