Slow Cooker Cinnamon Roll Casserole

Ingredients:

• 2 cans of refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1/2 cup milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Prepare the Cinnamon Rolls: Open the cans of cinnamon rolls and cut each roll into quarters. Place them in a large bowl.
2. Mix the Egg Mixture: In another bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and nutmeg until combined.
3. Combine: Pour the egg mixture over the cinnamon roll pieces and gently toss to coat all the pieces.
4. Add Nuts: If you’re using nuts, fold them into the mixture.
5. Transfer to Slow Cooker: Grease the slow cooker insert with cooking spray. Pour the cinnamon roll mixture into the slow cooker, spreading it evenly.
6. Cook: Cover and cook on low for 2 to 3 hours, or until the center is set and the edges are golden brown.
7. Glaze and Serve: When ready, drizzle the cinnamon roll icing over the top while still warm. Serve warm and enjoy!

Tips:

• You can add raisins or chocolate chips for extra flavor.
• Serve with whipped cream or a scoop of vanilla ice cream for a special treat!

Enjoy your delicious slow cooker cinnamon roll casserole!