Description
A delightful and easy-to-make cinnamon roll casserole cooked in a slow cooker, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cans of refrigerated cinnamon rolls
- 4 large eggs
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 cup of maple syrup
- 1/2 cup of chopped pecans (optional)
Instructions
- Grease the slow cooker with cooking spray.
- Cut the cinnamon rolls into quarters and place them in the slow cooker.
- In a bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup.
- Pour the egg mixture over the cinnamon rolls in the slow cooker.
- If using, sprinkle chopped pecans on top.
- Cover and cook on low for 2-3 hours or until the casserole is set and cooked through.
- Drizzle with icing from the cinnamon rolls before serving.
Notes
- For a richer flavor, add a pinch of nutmeg to the egg mixture.
- Serve warm with additional maple syrup if desired.
- This dish can be prepared the night before and cooked in the morning.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Slow Cooker, Cinnamon Roll, Casserole, Breakfast, Brunch