Looking for a warm breakfast that fills the house with the aroma, waking everyone with an appetite for a delicious homemade breakfast? Your mind may wander to thoughts of french toast, and cinnamon rolls hot and fresh in the morning. With this recipe – you can enjoy both in one.
This can be especially heart-warming during the coldest winter months. Something delightful to wake up to, and easy to serve to a small crowd.
The other piece of good news is, with this casserole (that we’ve coined the “Cinnamon Casse-roll”) you simply dump everything into your slow cooker, and let it cook on low for a couple hours. That’s it, that’s all.
It’s not only a perfect breakfast option, it can also be a great dessert, or treat alongside an afternoon tea.
We love this recipe because it’s all the easy, with all the flavor. It slices perfectly out of the crock pot dish, too.
Give this one a try, and you’ll be on a casse-roll…
Servings: 6-12
Prep Time: 2 minutes
Cook Time: 2-2.5 hours
Ingredients
2 x 12oz cans cinnamon roll dough (we used Pillsbury original) + icing
4 eggs
1/2 cup heavy whipping cream
4 tbsp maple syrup
2 tsp vanilla
2 tsp cinnamon
Non-stick cooking spray
Equipment
Crock Pot / Slow Cooker
Method
Spray down the entire inside of your Crock Pot / slow cooker with a non-stick cooking spray, or rub with oil/butter.
Open your 2 cans of cinnamon roll dough, reserving the icing to the side. Cut up the cinnamon roll dough into quarters and toss each piece into the crock pot, creating even layers of the dough pieces.
In a separate bowl, whisk your 4 eggs, then add your heavy whipping cream, maple syrup, vanilla, and cinnamon mixing well. Pour entire mixture over the cinnamon roll dough.
Next, quickly microwave one of the packets of icing found in the cinnamon roll can, just enough to make it pourable, then pour over entire dish.
Place lid on your Crock Pot, and set to LOW for 2-2.5 hours (depending on your own slow cooker, some are faster than others). If at the end of the cooking time, it's not completely golden brown and cooked through, set it to HIGH for 30 minutes to finish the cooking process.
Slice, and serve! Top with the 2nd portion of icing or just icing sugar, or whatever you please.
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
