Crock Pot Cinnamon Roll Casserole only takes minutes to prep and cooks up crispy around the outsides and gooey in the middle. When it comes to the cinnamon brands, I have tried the Pillsbury Brand as well as the no-name brand.
But I will stick with the Pillsbury Brand. It turns out better. And also I only used 3 eggs instead of 4 that it calls for in the recipe. As for the icing, we love icing on our cinnamon rolls so I make “The Perfect Cinnamon Roll Icing Recipe” that you may find. Try it and let me know what you think…
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Ingredients
- 2 cans of cinnamon rolls any kind will do – around 12 oz.
- 4 eggs
- 1/2 cup of milk
- 3 Tbsp maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
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Instructions
1 ) Open up the cans of cinnamon rolls and set aside the icing for later.
Cut each cinnamon roll into quarters.
2 ) Spray your crockpot with non-stick spray and place one of the rolls of cinnamon rolls in the bottom of the crockpot.
3 ) In a small bowl whisk together the eggs, milk, syrup, vanilla, and cinnamon.
Pour over the cinnamon rolls in the crock pot.
4 ) Place the remaining cinnamon rolls on top. And drizzle one icing packet over the cinnamon rolls.
5 ) Place the crock pot lid on top and cook on low for 2 to 2 1/2 hours.
6 ) Remove lid and drizzle the last icing packet over the cinnamon rolls.
7 ) Serve alongside with a glass of milk, and enjoy!
