Get ready for this sugary delight! This is one of my favorites around the holidays!
CROCK-POT CINNAMON ROLL COMA CASSEROLE
2 12 oz tubes of cinnamon rolls cut into quarters - and then divide in half (2 separate bowls)
1/2 cup whipping cream
3 Tbsp maple syrup
2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
Spray the inside of your crock with cooking spray - lube that baby up!
Get a bowl and Beat eggs, cream, maple syrup, vanilla and spices
Take 1 bowl of cinnamon roll pieces and use them to cover the bottom of your crock completely.
Pour the egg mixture over the cinnamon rolls in the crock.
Place the rest of the roll pieces on top of the first layer on cinnamon roll pieces and spoon one packet of icing over rolls.
Cover and cook on low for 2 1/2 to 3 hours - you'll be able to tell if the rolls are baked enough.
Drizzle remaining icing over top and serve warm with a big ol' cup off coffee.
Wait 45 mins for sugar crash.