Cinnamon roll casserole

Servings: 6-8

Ingredients:

• 2 12 oz cans of cinnamon rolls, icing reserved
• 4 eggs
• 1/2 cup whipping cream
• 3 tbsp maple syrup
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Preparation:

Spray your slow cooker with non stick spray. Unroll the cinnamon rolls from the cans and cut each roll into 4 pieces. Place a layer of the cinnamon roll pieces in the bottom of your slow cooker. In a medium bawl, whisk together the eggs, cream, maple syrup, vanilla, cinnamon, and nutmeg. Pour this mixture evenly over the layer of cinnamon roll pieces in the bottom of your slow cooker. Place the remaining cinnamon roll pieces in the slow cooker and spoon one container of the icing over the rolls. Cover and cook on low for 2-3 hours or until the rolls are set. Drizzle the remaining container of icing over the rolls.

Irene Milito