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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Cinnamon Roll Breakfast Casserole Recipe

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This recipe for Crock Pot Cinnamon Roll Breakfast Casserole is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (12 Ounce) Cinnamon Roll Tubes, Quartered
4 Eggs
1/2 Cup Heavy Whipping Cream
3 Tablespoons Maple Syrup
2 Teaspoons Vanilla Extract
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
Directions:
Directions:
Spray your slow cooker with non-stick cooking spray.

Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting 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.

Place remaining roll of quartered cinnamon rolls on top of mixture.

Cover and cook on low for 2 and 1/2 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.

Serve warm.

 

 

 

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