Cinnamon Roll Breakfast Casserole

A melt in your mouth cinnamon roll casserole made in a slow cooker. This is one delicious breakfast that your entire family will devour.

Cinnamon Roll Breakfast Casserole

Ingredients:
2 12oz Cinnamon Roll Tubes, quartered
4 Eggs
1/2 cup Heavy Whipping Cream
3 TBSP Maple Syrup
2 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg

Directions:
Spray your slow cooker bowl with a non-stick cooking spray.
Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later. In a small bowl, beat eggs.
To the beaten eggs add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well. Pour the egg mixture evenly over the cinnamon rolls in the slow cooker.
Place remaining roll of quartered cinnamon rolls on top of the mixture in the slow cooker. Cover and cook on low for 2.5 hours, or until sides are golden brown and the rolls are set.
Spread frosting that came in the cinnamon roll tubes over the warm cinnamon roll casserole.
Serve warm.