It’s convenient for anyone who wants to have something good for breakfast and yet is too busy in the morning to make a hassle. That’s me sometimes. So slow cooker breakfast recipes are truly my savior!
Our friend over at Ann’s Entitled Life has this to say about this recipe:
“A melt in your mouth cinnamon roll casserole made in a slow cooker. This is one delicious breakfast that your entire family will devour!”
This is an understatement. My sons will devour anything that has sugar or chocolate on it. I served them each a small portion of this casserole and they immediately asked for seconds. Don’t ask about my husband. I don’t even know where he put all of those food that he eats. He’s not gaining a pound!
2 12oz Pillsbury Cinnamon Roll Tubes, quartered
4 Eggland’s Eggs
1/2 cup Borden Heavy Whipping Cream
3 TBSP Trader Joe’s Maple Syrup
2 tsp McCormick Vanilla Extract
1 tsp McCormick Ground Cinnamon
1/4 tsp McCormick Ground Nutmeg
Spray your slow cooker bowl with a non-stick cooking spray.
Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later.
In a small bowl, beat eggs.
To the beaten eggs add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well.
Pour the egg mixture evenly over the cinnamon rolls in the slow cooker.
Place remaining roll of quartered cinnamon rolls on top of the mixture in the slow cooker.
Cover and cook on low for 2.5 hours, or until sides are golden brown and the rolls are set.
Spread frosting that came in the cinnamon roll tubes over the warm cinnamon roll casserole.
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Quick Tip: You can make your own frosting, if you like. Also, this recipe can be made in the oven, too. Simply add all ingredients to a greased baking dish and bake for 45 minutes at 350 degrees. That’s what I did as you cna see per the picture. Happy baking!
Thanks again to Ann’s Entitled Life for this amazing recipe.