Prep Time: 10 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Yield: 8 Servings
The combination of egg, cinnamon rolls, maple syrup, and a lot more is so good! This Crock Pot Cinnamon Roll is a loaded breakfast casserole that everyone is going to enjoy! Made with basic ingredients and with the help of your crock pot, this is surely a must-try! It will only take you 10 minutes to prepare this and about two and a half hours of cooking time. I can’t think of any reason why you shouldn’t give this a try! This is perfect for a family of eight. Enjoy!
Ingredients:
1/2 tsp nutmeg
2 (12 oz.) tubes of cinnamon roll dough, each one cut into quarters
3 tbsp maple syrup
1/2 c half-and-half or whipping cream
3 Eggs
1 tsp cinnamon
1/3 c chopped pecans, optional
2 tsp vanilla extract
Directions:
Apply cooking spray inside a 6-quart crockpot. Put the cinnamon rolls to the bottom.
In a large bowl, add vanilla, maple syrup, half and half, nutmeg, cinnamon, and eggs. Beat a few times until well incorporated.
Add the egg mixture over the cinnamon rolls and spread it evenly. Make sure to cover them well.
Scatter pecans over the egg mixture followed by the icing.
Cover and seal the pot, then cook the casserole for about 3 hours on a low setting or until the top turns golden brown.
Turn it off, then pour the remaining icing on top.
Serve and enjoy!
Notes:
For the best outcome, I highly recommend using Pillsbury refrigerated cinnamon rolls for this recipe.
Always place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes in the microwave before serving again.
Nutrition Facts:
Calories: 346 kcal
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