Cinnamon Roll Casserole (Print Version)

# Ingredients:

01 - 2 cans (12 oz each) cinnamon rolls with icing.
02 - 4 eggs.
03 - 1/2 cup milk.
04 - 3 tablespoons maple syrup.
05 - 2 teaspoons vanilla.
06 - 1 teaspoon cinnamon.
07 - Non-stick cooking spray.

# Instructions:

01 - Set aside icing packets.
02 - Cut each cinnamon roll into quarters.
03 - Spray slow cooker with non-stick spray.
04 - Place one can's worth of cut rolls in bottom.
05 - Mix in bowl: Eggs, Milk, Maple syrup, Vanilla, Cinnamon.
06 - Pour mixture over rolls.
07 - Add remaining cut rolls on top.
08 - Drizzle one packet of icing.
09 - Cover and cook: LOW: 2 to 2 1/2 hours.
10 - Add final icing packet.
11 - Serve immediately.

# Notes:

01 - Best made fresh, not overnight.
02 - Don't peek during cooking as it affects temperature.
03 - Done when edges are set and center isn't doughy.
04 - Works best with canned rolls, not homemade.

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