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
Cinnamon Roll Casserole
originally from Amy Ott in
Slow-Cooker Christmas Favorites
2 – 12oz. tubes refrigerated cinnamon rolls, separated (I use these from Immaculate Baking)
4 eggs
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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Oh my… When you posted on FB that you had made this, I was hoping you would share the recipe! Bonus – it’s not too labor-intensive! Will be making this soon… Maybe Thanksgiving morning? – One of my favorite memory-making times 🙂
Ooh Lauren, I hope you do! Let me know!
I am so excited to try this!!
I was totally going to try this, until I realized that I only have one can of cinnamon rolls in my fridge. and it’s too cold for a target run.
This sounds almost sinful, Anna! I don’t know whether to bless you or curse you :).
Sounds Delish! I will have to try this. My favorite thing is homemade noodles. It just doesn’t seem like the Holidays without them. It brings back so many memories as a child. Thank you for the opportunity to win. 🙂
YUM these sound delightful!
I made two batches of these the other Saturday. One for our freezer meal group of ladies that was meeting that morning and the other to leave home for hubby and the girls to eat. Measured everything out exactly. I have two different size crocks, a 4 qt and a 6 qt. Left the 4 qt at home and took the 6 qt along with me. It took the 6 qt crock 4.5 hrs to finally finish cooking. The 4 qt never did finish cooking (after 3 hrs). Hubby didn’t know what it was suppose to look like so he started scooping, saw that it was still raw and left after turning it off. I would suggest if you are going to make for a special occasion to experiment with a batch beforehand so you know how much time to allot yourself the day of! Excellent flavor, just disappointed with the cook times.
Oh no, Rae! That is disappointing!! I wish I had some great insight for you, but I too followed the exact recipe above and mine were browning around the edges and fully cooked. The texture is a little different than a regular cinnamon roll – it is more like a bread pudding – but it definitely should be cooked through. Bummer!