Cinnamon Roll Casserole (Print Version)

# Ingredients:

01 - 2 cans (12 oz each) of cinnamon rolls, comes with icing.
02 - 4 large eggs.
03 - Half-a-cup of milk.
04 - 3 big spoonfuls of maple syrup.
05 - A couple teaspoons of vanilla extract.
06 - 1 teaspoon ground cinnamon.
07 - A spray of non-stick cooking oil.

# Instructions:

01 - Keep the packets of icing to the side.
02 - Quarter the cinnamon rolls.
03 - Coat the slow cooker with cooking spray first.
04 - Spread pieces from one can on the bottom of the cooker.
05 - Stir together the eggs, milk, maple syrup, vanilla, and cinnamon in a bowl.
06 - Pour the mixture over the bottom layer of rolls.
07 - Layer the rest of the cut rolls over the mixture.
08 - Use one icing packet and drizzle it over the rolls.
09 - Put the lid on and cook on LOW for 2 to 2.5 hours.
10 - Add the second icing packet to finish.
11 - Dish it up and enjoy it while it’s still warm.

# Notes:

01 - Works best when made fresh, not ahead of time.
02 - Avoid opening the lid while cooking to keep it hot.
03 - It’s ready when the edges feel firm, and the middle isn’t wet.
04 - Canned rolls are better for this than homemade dough.

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