Cinnamon Roll Casserole (Printable Version)
# What You'll Need:
01 -
12 oz (2 tubes) cinnamon rolls, with icing included.
02 -
Four eggs.
03 -
Half a cup of milk.
04 -
2 teaspoons of vanilla flavor.
05 -
Three spoonfuls of maple syrup.
06 -
A single teaspoon of cinnamon powder.
07 -
Spray for non-stick coating.
# Preparation Steps:
01 -
Put the packets of icing aside for later use.
02 -
Slice every single cinnamon roll into four smaller pieces.
03 -
Coat the base and sides of the slow cooker with cooking spray.
04 -
Spread out the pieces from one can at the bottom.
05 -
Stir together eggs, milk, vanilla, maple syrup, and cinnamon in a bowl.
06 -
Evenly pour this egg mix over the bottom layer of rolls.
07 -
Drop the chopped rolls from the second tube over the top.
08 -
Spread one of the icing packets over everything.
09 -
With the lid on, let it cook on LOW for 2–2.5 hours.
10 -
When cooked, use the last icing packet to top it off.
11 -
Dish it out and serve right away.
# Additional Tips:
01 -
Best enjoyed fresh; no need to prep the night before.
02 -
Lifting the lid while cooking will ruin the heat balance—don’t do it.
03 -
It’s done once the center firms up while the edges set nicely.
04 -
For the best texture, stick to store-bought dough.