CrockPot Cinnamon Sweet Roll Casserole
Ingredients
¼ Cup Unsalted Butter
2 Packages Refrigerated Sweet Rolls (8 Count Each)
5 Large Eggs
½ Cup Milk
2 Teaspoons Ground Cinnamon
2 Teaspoons Pure Vanilla Extract
1 Cup Chopped Pecans (Optional)
Directions
Line the bottom of a 3.5 quart casserole slow cooker OR a 6 quart or larger slow cooker with aluminum foil or parchment paper to prevent sticking and make it easier to remove.
Melt the butter in the microwave or on the stove-top and pour into bottom of slow cooker.
Open your refrigerated sweet rolls and set the Icing aside for later.
Cut each sweet roll into 4 equal pieces.
Place the sweet roll pieces into the slow cooker, covering all open spots.
In a mixing bowl, whisk the eggs, milk, cinnamon and vanilla extract.
Pour the egg mixture over the sweet roll pieces in the slow cooker.
Sprinkle chopped pecans on top (optional).
Cover and cook on HIGH for 1 hour 30 minutes to 2 hours or until the middle is no longer doughy and springs back to the touch.
Using the foil or parchment paper, lift out the cinnamon roll casserole and place on a platter.
Heat your icing containers in the microwave for 15 seconds (might have to do twice), but be careful so you do not melt the containers.
Pour the icing over the sweet rolls.
