Ingredients:

  • 2 cans (13 oz / 370g each) refrigerated cinnamon rolls
  • 4 large eggs
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 packet cream cheese icing

Instructions:

  1. Grease the inside of a 6-quart slow cooker thoroughly with non-stick cooking spray.
  2. Using a knife or kitchen shears, cut each cinnamon roll into quarters and spread the pieces evenly across the bottom of the pot.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, maple syrup, vanilla, cinnamon, and salt until smooth.
  4. Pour the custard mixture evenly over the cinnamon roll pieces, pressing down gently with a spatula to ensure they are submerged.
  5. Cover and cook on Low for 2 to 3 hours (or High for 1.5 to 2 hours) until the center is set and edges are deep golden brown.
  6. Remove from heat, let rest for 5 minutes, and drizzle the cream cheese icing over the top while still warm.