Growing up, on special days my mom would pull a tube of refrigerated cinnamon rolls from the fridge and bake them, filling the house with the scent of sweet cinnamon and dough. She made them on every first day of school, Easter and Christmas mornings. That smell instantly brings me back to those days, when the biggest fight my siblings and I would have was over who would get the roll from the middle of the pan =) I love the idea of my babies associating warm, cozy, comfort treats with special days and also with regular old snowy Tuesday mornings. This recipe is from the latest Gooseberry Patch cookbook, Slow-Cooker Christmas Favorites. It’s pretty packed with sugar, but it doesn’t actually taste that sweet. Also, it’s worth every calorie, each bite is like it’s from the middle of the pan, and the whole thing is super simple to pull together. #win
2 – 12oz. tubes refrigerated cinnamon rolls, separated (I use these from Immaculate Baking)
1/2 c. whipping cream
3 T. maple syrup
2 t. vanilla extract
1 t. cinnamon
1/4 t. nutmeg
Cover the bottom of a greased slow cooker with cinnamon rolls from one tube, adding one or 2 more rolls from remaining tube if necessary. Set aside icing packets. In a bowl, whisk together eggs, cream, maple syrup, vanilla and spices; drizzle over rolls. Break remaining rolls into bite-size chunks (I stacked them and sliced them into quarters); place on top. Spoon one packet of icing over top; refrigerate remaining icing. Cover and cook on low setting for 3 hours, or until rolls are set. Just before serving, drizzle with remaining icing. Serves 6-8.
This recipe is from the now sold-out Slow-Cooker Christmas Favorites… but I have a copy to give away to one of you! Enter here – good luck! Let me know what you think if you make this casserole – what warm memories will it accompany for your family? I think it’d be perfect at breakfast for dinner, an after sledding treat, or – of course – on Christmas morning!
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