Cinnamon Roll Casserole (Print Version)

# Ingredients:

01 - Two 12 oz cans of cinnamon rolls with frosting included.
02 - Four eggs.
03 - Half a cup of milk.
04 - Three tablespoons of maple syrup.
05 - Two teaspoons of vanilla extract.
06 - One teaspoon of ground cinnamon.
07 - Cooking spray that prevents sticking.

# Instructions:

01 - Put frosting packets to the side.
02 - Slice each cinnamon roll into four pieces.
03 - Coat the inside of your slow cooker with cooking spray.
04 - Spread the chopped rolls from one can on the bottom.
05 - Whisk eggs together with milk, maple syrup, vanilla, and cinnamon in a mixing bowl.
06 - Evenly pour the liquid mix over the rolls.
07 - Add the rest of the cut-up cinnamon rolls on top.
08 - Drizzle one packet of frosting over the top.
09 - Put the lid on and let it cook on LOW for 2 to 2 1/2 hours.
10 - Spread the second frosting packet over the finished rolls.
11 - Dish out and enjoy straight away.

# Notes:

01 - Best when eaten fresh; not ideal for making ahead.
02 - Avoid opening the lid while it cooks, as it changes the heat levels.
03 - It's ready once the sides are firm and the center isn't gooey.
04 - Works best if you use store-bought cinnamon rolls.

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