CROCK POT CINNAMON ROLL CASSEROLE

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INGREDIENTS :

2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
3 eggs
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

INSTRUCTIONS :

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!

NOTE:

For better results, use Pillsbury refrigerated cinnamon rolls.

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

OLD FASHIONED STUFFED CABBAGE ROLLS