Slow cooker with cinnamon roll casserole and plated servings, fresh strawberries and sauce bowl on a striped tablecloth

Slow Cooker Cinnamon Roll Casserole

Slow cooker with cinnamon roll casserole and plated servings, fresh strawberries and sauce bowl on a striped tablecloth

Slow Cooker Cinnamon Roll Casserole

Amanda Warren

Slow Cooker Cinnamon Roll Casserole

Slow Cooker Cinnamon Roll Casserole

Ingredients

  • 4 tubes of refrigerated premade cinnamon rolls

  • 1/2 cup salted butter, melted

  • 1 cup heavy whipping cream

  • 1 cup maple syrup

  • 8 eggs, beaten

  • 1 tablespoon cinnamon

  • 1 tablespoon vanilla extract

  • 1/4 cup chopped pecans, optional

Directions

  1. Add melted butter to bottom of slow cooker and evenly coat around the edges. Cut up your cinnamon rolls into 4. Add to bottom of slow cooker.

  2. In a separate bowl whisk eggs until well beaten. Add in heavy cream, maple syrup, cinnamon, and vanilla extract. Pour over top of cinnamon rolls. Set slow cooker to medium heat, if using a 360 cookware slow cooker set to 2. let cook for 2 to 2 1/2 hours.

  3. Once finished you will see a slightly golden brown top and center will not be giggly. Use icing from the cinnamon roll packaging and pour over top. Serve and Enjoy!
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