Ingredients:

  • 2 cans (12.4 oz each) refrigerated cinnamon rolls
  • 1 tbsp unsalted butter, softened
  • 4 large eggs
  • 0.5 cup heavy cream
  • 0.25 cup whole milk
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup toasted pecans, chopped

Instructions:

  1. Generously grease the bottom and sides of a 6-quart slow cooker with softened butter.
  2. Open the cans of cinnamon rolls (reserve the icing) and use kitchen shears to cut each roll into quarters. Scatter the pieces evenly across the bottom of the slow cooker.
  3. In a medium mixing bowl, whisk the eggs until no streaks remain, then incorporate the heavy cream, whole milk, vanilla extract, ground cinnamon, and nutmeg.
  4. Pour the custard mixture evenly over the cinnamon roll pieces.
  5. Cover and cook on Low for 2 hours and 30 minutes, or until the center is set and the edges are mahogany-colored.
  6. Drizzle with the reserved icing packets and sprinkle with toasted pecans before serving.