Slow Cooker Cinnamon Roll Casserole

Ingredients:

2 cans of cinnamon rolls

½ cup egg whites

½ cup milk

2 tsp vanilla extract

2 tsp cinnamon

½ cup maple syrup

PREPARATION:

Prepare the Cinnamon Rolls: Begin by opening both cans of cinnamon rolls and setting aside the icing. Cut each cinnamon roll into quarters.

Layer the Cinnamon Rolls: Spray the inside of your slow cooker with non-stick cooking spray, then evenly layer the quartered cinnamon rolls inside the crockpot.

Create the Egg Mixture: In a medium bowl, whisk together the egg whites, milk, vanilla extract, cinnamon, and maple syrup until well combined.

Combine Ingredients: Pour the egg mixture evenly over the cinnamon roll pieces, ensuring all pieces are coated.
Cook: Set the crockpot to low heat and cook for 2 to 3 hours until the rolls are cooked through and soft. Check for doneness after 2 hours.

Add the Icing: Once cooked, drizzle the reserved icing over the top for added sweetness.

Serve: Serve warm and enjoy with an extra drizzle of maple syrup if desired.

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