2 12oz Pillsbury Cinnamon Roll Tubes, quartered
4 Eggland’s Eggs
1/2 cup Borden Heavy Whipping Cream
3 TBSP TRADER Joe’s Maple Syrup
2 tsp McCormick Vanilla Extract
1 tsp McCormick Ground Cinnamon
1/4 tsp McCormick Ground Nutmeg
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.
Source : allrecipes.com