Ingredients:

  • 2 cans (12 oz / 340g each) refrigerated cinnamon rolls, cut into quarters
  • 2 tbsp (28g) unsalted butter, melted
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2.6g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 packet cream cheese icing (included in rolls)
  • 1 tbsp (15g) melted butter

Instructions:

  1. Grease the inside of your slow cooker with melted butter to prevent sticking. Take your refrigerated cinnamon rolls and cut each roll into four equal quarters. Arrange the pieces in the bottom of the pot, ensuring they cover the entire surface to create a solid foundation.
  2. In a medium bowl, whisk together the eggs, heavy cream, whole milk, maple syrup, vanilla, cinnamon, and salt until the mixture is completely smooth and the cinnamon is evenly distributed.
  3. Pour the custard mixture evenly over the cinnamon roll pieces. Use a spatula to gently press the rolls down so they are fully submerged. Cover and cook on High for 2.5 hours or on Low for 6 to 8 hours until the center is set and edges are golden brown.
  4. While the casserole is still hot, microwave the included icing and melted butter for 15-20 seconds until fluid. Drizzle the glaze over the top in a zig-zag pattern.