Tuesday, December 20, 2016

Crockpot Cinnamon Roll Casserole


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

I love making anything with canned biscuits (besides baking them) and couldn't wait to make this one after seeing the recipe at Cris's Recipes that Crock

It's not only scrumptious, it's fun to make too! We will be sure to enjoy it again and again. 


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) 

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. 

Linked to Weekend Potluck

You may also enjoy these dishes made with canned rolls..

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