Crock Pot Cinnamon Roll Casserole

Crockpot cinnamon roll casserole nlet breakfast cook while you sleep 😜-
My kids always want cinnamon rolls on Sunday mornings. I love making them for them, but sometimes I just want a little more for them for breakfast.

This casserole gives me what I want while giving my kids what they want.  You can add some chopped pecans to this recipe to give it more flavor. I leave out the nuts on mine just because my kids are not fans of pecans.

This casserole can also be made in the oven. Preheat the oven to 350 degrees. Use a well greased 9×13 baking pan. Bake for 25-30 minutes or until the middle has set and the rolls are just starting to brown.
Crock Pot Cinnamon Roll Casserole gets a little bit crispy around the edges but stays a little gooey in the center so you get the best of both worlds.

This recipe is so easy to make using those same refrigerated cinnamon rolls. Each unbaked cinnamon roll is cut in quarters and mixed with an egg, maple syrup, and half-and-half mixture.

Ingredìents

• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup chopped pecans, optional
• 2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
• 3 eggs
• 1/2 cup half-and-half or whipping cream
• 3 tablespoons maple syrup

ìnstructìons

1. Spray a 6-quart crock pot with cooking spray.
2. Place cinnamon roll quarters evenly in crock pot.
3. In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.
4. Slowly pour on top of cinnamon rolls.
5. Sprinkle pecans on top.
6. Spoon one of the containers of icing that came with the cinnamon rolls on top.
7. Place lid on crock pot and cook on LOW for 2 1/2 to 3 hours. If your crock pot runs hot, check after 3 hours. Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.
8. Once done, turn crock pot off and spoon second container of icing on top. Serve warm.

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