Crockpot Cinnamon Roll Casserole

By srumbel

This is a fabulous and easy dish to make for a crowd...breakfast, brunch or anytime of day. And especially good for a holiday!
from thebetterbakerblogspot.com

Ingredients

• 2 (12 ozs each) tubes refrigerated cinnamon rolls, cut into quarters, divided
• 4 eggs
• 1/2 c. whipping cream
• 3 Tb. maple syrup (or honey)
• 2 tsp. vanilla
• 1 tsp. cinnamon
• (I love using Pampered Chef Cinnamon Blend)
• 1/2 tsp. nutmeg
• (Reserve icing containers)

Preparation

Step 1

Spray a 6 - qt. crockpot with cooking spray. Place a layer of cinnamon roll pieces in bottom of crockpot, covering the bottom.

In medium bowl, whisk eggs, whipping cream, maple syrup, vanill and spices until smooth and blended. Pour evenly over rolls in crockpot.

Place remaining rolls on top and drizzle one container of icing evenly over rolls.

Place paper towels, or a clean towel, over top of crock, before placing lid on.
(This collects moisture and keeps it from falling onto baked good).

Cook on low for 2-1/2 - 3 hours (be sure to check at 2 hours), or until sides are browning and rolls are cooked. Drizzle last container of icing over the top and serve warm.