Ingredients:

  • 2 cans (12.4 oz each) refrigerated cinnamon rolls
  • 0.5 cup heavy cream
  • 3 large eggs
  • 0.25 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 tbsp unsalted butter, melted
  • 2 containers reserved icing (from canned rolls)
  • 0.5 cup chopped pecans

Instructions:

  1. Grease the insert of a 6-quart slow cooker. Cut each refrigerated cinnamon roll into four equal pieces and place the dough chunks into the bottom, spreading them into an even, interlocking layer.
  2. In a large mixing bowl, whisk together the eggs, heavy cream, maple syrup, vanilla, cinnamon, and nutmeg until uniform. Pour the mixture slowly over the dough pieces, ensuring even coverage. Drizzle the melted butter over the top.
  3. Place a clean, dry kitchen towel over the top of the slow cooker insert, then secure the lid on top of the towel. Cook on LOW for 2.5 to 3 hours until the center is set and the edges are mahogany brown.
  4. Turn off the heat. Immediately drizzle the reserved icing over the warm casserole. Top with chopped pecans. Let the casserole rest for 10 minutes to allow the custard to fully set before serving.