Slow Cooker Cinnamon Roll Casserole

Ingredients

24.8 oz. cinnamon rolls, two 12.4 oz cans original cinnamon rolls with icing (I suggest Pillsbury brand)
½ cup melted salted butter, heat the butter to just melted, don’t make overly hot.
4 large eggs
¼ cup packed brown sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. vanilla extract
½ cup heavy cream

Directions

Spray baking spray in the liner of the slow cooker. Set aside.

Open the cinnamon roll cans. Separate all the cinnamon rolls.

Cut each roll in quarters. You should have 64 pieces of cinnamon rolls.

Spread evenly the cut cinnamon rolls into the slow cooker liner.

Pour the cooled butter over the cinnamon rolls. Set aside.

In a medium size mixing bowl, add the eggs, brown sugar, whisk until combined.

Add the ground cinnamon, ground nutmeg, vanilla extra. Mix until all ingredients are incorporated.

Add the heavy cream and mix well.

Pour the egg mixture over the cinnamon rolls.

Cover and cook on low for 3.5 – 4 hours. Every slow cooker cooks differently, so check at the 3.5 hour mark.