Prep Time: 10 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Servings: 8
Anyone craving for Cinnamon Rolls? Anyone? Yeah, me too! This recipe is such a delight. A big thanks to my sister, Enola, for teaching me this incredible dish. This is the right way to cook cinnamon rolls I’m telling you! You need this in your life! Feel free to add more ingredients as you go along with the cooking. Tweak it a little and give it your take. Invite friends over and amaze them with your cooking skills. They will be impressed; I am 100 per cent sure about it! By the way, this is perfect for breakfast and snack. I always serve this with lemon juice, but coffee works great as well. Enjoy!
2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
1/2 cup half-and-half or whipping cream
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup chopped pecans, optional
Step 1: Spray a 6-quart crockpot with cooking spray.
Step 2: Arrange quartered cinnamon rolls into the greased pot.
Step 3: Add eggs, half-and-half, maple syrup, nutmeg, cinnamon, and vanilla in a large mixing bowl. Whisk until well combined.
Step 4: Pour in the mixture on top of the cinnamon rolls and spread it evenly.
Step 5: Sprinkle the pecans on top of the egg mixture.
Step 6: Pour in a container of icing over the pecans.
Step 7: Cover with lid and cook on low heat for 2 to 3 hours or until a toothpick comes out clean after inserting in the middle.
Step 8: Remove from the heat and pour in the other container of icing over.
Step 9: Serve warm and enjoy!
I use Pillsbury refrigerated cinnamon rolls for this recipe.
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