Waking up to the aroma of cinnamon rolls is one of life’s simplest pleasures, sure. But waking up to them without having to do too much work… now that’s what true dreams are made of. Slow Cooker Cinnamon Roll Casserole makes it so easy! Just throw your favorite cinnamon rolls into the slow cooker, top with a little egg mixture and some sweet vanilla icing, and bata-bing, bata-boom, after a little bit of waiting, you’ve got yourself a warm and fresh Slow Cooker Cinnamon Roll Casserole! Dare we say this is the best pleasure life can bring?!
Ingredients
- 2 (8-ounce) cans cinnamon rolls, cut into quarters, plus the icing packets
- 4 large eggs
- 1/2 cup heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/4 cup orange juice
Directions
Step 1 –Thoroughly coat a slow cooker with nonstick cooking spray.
Step 2 –Evenly distribute the cinnamon roll pieces on the bottom of a slow cooker.
Step 3 –In a bowl, whisk the eggs and the heavy cream together.
Step 4 –Add the maple syrup, the cinnamon, the vanilla extract, the orange zest, and the orange juice to the egg mixture and whisk it together.
Step 5 –Pour the egg mixture over the cinnamon rolls.
Step 6 –Heat 1 of the icing packets in the microwave on high heat for 10 seconds.
Step 7 –Pour the icing over the cinnamon rolls.
Step 8 –Cover the slow cooker and cook on low heat until the cinnamon rolls are nicely browned around the edges, but not burnt, about 2 hours-2 hours 30 minutes.
Step 9 –Heat the remaining icing packet in the microwave and drizzle it over the casserole.
Step 10 –Serve warm.