2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
1/2 cup half-and-half or whipping cream
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup chopped pecans, optional
Step 1: Apply cooking spray in a 6-quart crockpot.
Step 2: Add the cinnamon roll quarters into the prepared crockpot.
Step 3: In a medium mixing bowl, add the half-and-half, eggs, vanilla, maple syrup, nutmeg, and cinnamon. Whisk until well mixed.
Step 4: Transfer the mixture over the cinnamon rolls.
Step 5: Sprinkle the pecans over the top.
Step 6: Spread one container of the icing on top of the rolls.
Step 7: Cover the crockpot with a lid and cook for 2 to 3 hours on low heat or until the cinnamon rolls turn golden brown and the centre is done.
Step 8: Remove from the heat and spread the second container of the icing on top.
Step 9: Serve and enjoy!
For better results, use Pillsbury refrigerated cinnamon rolls.