Crockpot Cinnamon Roll Casserole (Easy Brunch Recipe)
Make crockpot cinnamon roll casserole with refrigerated cinnamon rolls, warm custard, and icing. It cooks low and slow for a gooey brunch with almost no…
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Cooking tools:
- Slow cooker
- Cooking spray
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Microwave
- Paper towel
- Baking dish
- Spoon
- Spatula
- Plate
- Oven
- Kitchen towel
Ingredients
- Cooking spray or softened butter, for greasing
- 2 cans (12.4 oz / 351 g each) refrigerated cinnamon rolls with icing packets
- 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
- 3 large eggs
- 1/2 cup (120 ml) heavy cream
- 3 tablespoons packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
- Reserved icing packets from the cinnamon rolls
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