2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
6 eggs
1/2 c whipping cream, or half and half
1 tsp ground cinnamon
1 tsp vanilla
1 cup maple syrup
Instructions
Spray 5-quart oval slow cooker with cooking spray. Pour melted butter into slow cooker. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in slow cooker.
In medium bowl, beat eggs. Add whipping cream, cinnamon and vanilla; beat until well blended. Gently pour mixture over roll pieces. Drizzle with 1/2 cup of the syrup
Cover; cook on Low heat setting 2 hours 30 minutes or until set and temperature in center is 160°F. Drizzle with reserved icing and remaining 1/2 cup syrup.
Originally Submitted
4/11/2014
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