Slow Cooker Cinnamon Roll Casserole
Servings 8 people
This Slow Cooker Cinnamon Roll Casserole is the perfect lazy breakfast for weekends and holidays! An easy and delicious sweet breakfast treat that's loaded with cinnamon, maple, pecans, and more!
Ingredients
- 2 (12.4 oz) cans cinnamon rolls cut into quarters
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- icing from cinnamon roll containers
Instructions
- Spray an 8-quart slow cooker with non-stick spray.
- Arrange the pieces of cinnamon rolls evenly in the slow cooker.
- Whisk together the eggs, heavy cream, maple syrup, cinnamon, nutmeg, and 1/4 cup of pecans. Pour the mixture over the cinnamon rolls.
- Drizzle one of the packages of icing over the cinnamon rolls and cook on low for 2 to 2 1/2 hours.
- Once the rolls are golden brown, drizzle the remaining icing over them and sprinkles with the remaining nuts. Serve warm.
Nutrition
Calories: 154kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 31mg | Potassium: 84mg | Sugar: 6g | Vitamin A: 310IU | Calcium: 37mg | Iron: 0.5mg
Find it online: www.sugarandsoul.co/cinnamon-roll-casserole/