Cinnamon Roll Casserole (Print Version)

# Ingredients:

01 - Two 12 oz cans of cinnamon rolls, including icing packets.
02 - Four large eggs.
03 - 3 tablespoons of maple syrup.
04 - Half a cup of milk.
05 - 1 tsp of ground cinnamon.
06 - 2 teaspoons vanilla extract.
07 - Cooking spray to prevent sticking.

# Instructions:

01 - Keep the icing packets separate for now.
02 - Slice the cinnamon rolls into four pieces each.
03 - Coat the inside of the slow cooker with cooking spray.
04 - Spread out the pieces from one can of rolls on the bottom.
05 - Whisk together eggs, milk, vanilla, cinnamon, and maple syrup in a bowl.
06 - Evenly pour the liquid mixture over the bottom roll layer.
07 - Scatter the remaining roll pieces on top.
08 - Pour one of the icing packets over the top layer.
09 - Set the slow cooker to low and let it cook for 2 to 2.5 hours.
10 - Spread on the second packet of icing before serving.
11 - Dish it up right away while it's warm.

# Notes:

01 - This works best when made fresh, not left overnight.
02 - Keep the lid on! Letting heat out can mess up the cook time.
03 - It’s ready when the edges are firm and the middle looks baked.
04 - Canned rolls are recommended over homemade ones for this.

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