Slow-Cooker Cinnamon Roll Pudding
You're about to discover the sweetest secret in slow cooking - Cinnamon Roll Pudding! Imagine waking up to the aroma of warm cinnamon and sugar, knowing you've got a decadent dessert waiting for you.
Equipment
- Slow Cooker- 6 quart or larger
Ingredients
- 24.8 oz. cinnamon rolls two 12.4 oz cans original cinnamon rolls with icing I suggest Pillsbury brand
- ½ cup melted salted butter heat the butter to just melted don't make overly hot.
- 4 large eggs
- ¼ cup packed brown sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. vanilla extract
- ½ cup heavy cream
Instructions
- Spray baking spray in the liner of the slow cooker. Set aside.
- Open the cinnamon roll cans. Separate all the cinnamon rolls.
- Cut each roll in quarters. You should have 64 pieces of cinnamon rolls.
- Spread evenly the cut cinnamon rolls into the slow cooker liner.
- Pour the cooled butter over the cinnamon rolls. Set aside.
- In a medium size mixing bowl, add the eggs, brown sugar, whisk until combined.
- Add the ground cinnamon, ground nutmeg, vanilla extra. Mix until all ingredients are incorporated.
- Add the heavy cream and mix well.
- Pour the egg mixture over the cinnamon rolls.
- Cover and cook on low for 3.5 – 4 hours. Every slow cooker cooks differently, so check at the 3.5 hour mark.
- Serve and Enjoy!
Notes
- To store: Refrigerate cinnamon rolls in an airtight container for up to 3 days – and that’s if they last that long.
- For reheating the casserole, you can microwave your portion or put it in the air fryer at 330 degrees F for 5 minutes or until the desired temperature.
- You can use a pair of kitchen scissors or a pizza cutter to cut the cinnamon rolls quickly.