2tubesPillsbury refrigerated cinnamon rolls12.4 ounces each
1cupheavy cream
4large eggs
1teaspoonground cinnamon
1/4cupmaple syrup
Instructions
Open the cinnamon roll tubes and set aside the frosting. You'll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in a greased (with non-stick cooking spray) slow cooker liner. 2 tubes Pillsbury refrigerated cinnamon rolls
In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls. 1 cup heavy cream, 4 large eggs, 1 teaspoon ground cinnamon
Drizzle the syrup over the top. Place the lid on top and set to low for about 3 hours. (This works best with a programmable crockpot.) The top should be golden brown and puffy. 1/4 cup maple syrup
Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole. Serve with more warm maple syrup if desired.
Notes
Recipe additions: If you want something a little extra, try a sprinkle of bacon or pecans (or walnuts) on top before baking for a little crunch. You can also add a teaspoon of vanilla extract to the egg/milk mixture if you’d like.
If you don’t care for the store bought sugar glaze, you can make your own powdered sugar glaze. You could also use a drizzling of our cream cheese cinnamon roll icing.
Storage: Store leftovers of the cooled casserole in the refrigerator in an airtight container for up to 3 days.
The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**