Ingredients

The following ingredients have 4 Servings
  • 2 tubes (12 ounces each) cinnamon rolls (each piece cut in half)
  • 4 eggs
  • 4 ounces (1/2 liquid cup) heavy whipping cream
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 batch vanilla bean cream cheese icing (see recipe (below))
  • 4 ounces cream cheese (softened)
  • 2 ounces (1/4 cup) unsalted butter (softened)
  • 1 cup powdered sugar
  • 1/2 tablespoon milk
  • 1 teaspoon vanilla bean paste

Instruction

  • For Vanilla Bean Cream Cheese Icing
  • Add cream cheese and butter to a large mixing bowl. Beat with an electric mixer (or stand mixer) until light and fluffy. Add remaining ingredients. Beat on high until mixture is light and fluffy, about 3 minutes.
  • For Cinnamon Roll Casserole
  • Spray a 6-quart slow cooker with cooking spray.
  • Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker, squishing pieces together as needed to fill any gaps.
  • Beat eggs, whipping cream, maple syrup, vanilla extract and spices until well blended.
  • Pour mixture evenly over the rolls in the slow cooker.
  • Place any remaining roll pieces on top and spoon one packet of icing evenly over rolls.
  • Cover and cook on low for 2 to 3 hours or until sides are golden and rolls are set. Use a large spatula to carefully remove the cinnamon rolls from the slow cooker.
  • Transfer rolls to a serving platter and use an offset spatula to spread remaining icing over top of rolls. Serve warm.