2 (17.5-ounce) cans refrigerated cinnamon rolls (with icing)
1/2 cup whipping cream
1/2 cup maple syrup
1/2 cup melted butter
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Spray the bottom of the slow cooker generously with cooking or line with parchment paper.
Pour in the whipping cream. Make sure the entire bottom of the slow cooker is covered in cream.
Remove the cinnamon rolls from the cans. Set the icing aside for later. Cut up each cinnamon roll into 4 pieces and add to a medium-size bowl. Add the the melted butter, maple syrup, vanilla, and cinnamon. Mix gently until well combined. Pour the mixture on top of the cream in the slow cooker.
Place a clean dish rag or paper towels underneath the lid to catch any condensation.
Cover and cook on HIGH for 2 to 3 hours or low 4 to 6.
Let cool. Add the icing on top before serving.
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