I’m not usually one to take short cuts, but using store bought, frozen cinnamon rolls for my Sweet Crock Pot Cinnamon Rolls recipe works really well.

I love how the doughs bakes perfectly in a slow cooker, and you can serve them warm and melty with plenty of icing. Whether it’s a special Sunday, or a holiday morning, you’re going to want to hold onto this recipe for those special occasions.

Plus, the smells this recipe creates in the kitchen are just heavenly! I can’t think of a better breakfast to serve my family, and not one person is going to pass these babies up.

 

Ingredients:

Two 12-ounce cans cinnamon rolls, cut into quarters

4 eggs

½ cup heavy whipping cream

4 tablespoons maple syrup

2 teaspoons vanilla

1 teaspoon cinnamon

1 teaspoon nutmeg

 

Instructions:

Spray the inside of your Crock Pot/Slow Cookerdish with nonstick cooking spray or rub butter on bottom and sides.

Place a layer of cinnamon roll pieces to completely cover the bottom of your slow cooker. Set aside the icing packets.

Beat eggs in a small bowl.

Mix together the heavy cream, maple syrup, vanilla and spices until blended well; add to the eggs and mix all together.

Pour entire mixture evenly over the layer of cinnamon rolls in the slow cooker.

Spread the remaining cinnamon roll pieces evenly over the top and squeeze/spoon one packet of icing over rolls.

Cover and cook on low for 2.5 hours or until sides are golden and rolls are set. Mine took exactly two hours.

Switch heat setting to warm if not serving immediately.

Drizzle remaining icing packet over top and serve warm. Enjoy!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: Baked apples can be added to the Crock Pot for more flavor.

Recipe courtesy of: Wishes and Dishes

Image courtesy of: The Easier Life