Cinnamon Roll Casserole with Raisins

Serves 9 in about 2 hours. Eggs goes in first, and apple pie filling finishes the pot.

Ingredients

• 2 (17.5 oz) tubes refrigerated cinnamon rolls "refrigerated size" (with icing)
• 5 eggs
• ¾ cup milk
• ¼ cup real maple syrup
• 1 teaspoon cinnamon
• 1 ½ teaspoons vanilla
• 1 peeled & diced apple
• 1 can apple pie filling
• ½ cup raisins

Method

1. Spray the slow cooker crock with cooking spray.
2. Lift out the cinnamon rolls from the tubes and cut in quarters (leave them rolled). Set the icing aside.
3. Set the cut cinnamon rolls in the bottom of the slow cooker. Don't crowd them together too much as they will expand. Just make a layer where they barely touch each other. Make a second layer with the extra.
4. In a mixing bowl add the eggs, milk, maple syrup, cinnamon, and vanilla. Beat until well combined. Then pour the mixture over the cinnamon rolls.
5. Warm up one of the icing cups in the microwave for 7-10 seconds and drizzle it over the cinnamon rolls.
6. Simmer on Low for 1½ to 2½ hours. Watch it so the bottom doesn't overcook.
7. When done, turn off the slow cooker and remove the lid.
8. Just before serving, warm up the remaining icing cup and drizzle the icing over the hot cinnamon roll casserole.
9. Plate a large spoonful with extra maple syrup, or some vanilla ice cream (or both!).

More slow cooker ideas are in the slow cooker collection.