Oct 21
CROCK-TOBER continues with a sweet AND savory way to start the day!
Ingredients
- 2 tubes (12-oz each) refrigerated cinnamon roll dough (cut into quarters)
- 6 to 8 strips of bacon (cooked crisp and crumbled)
- 3 large eggs
- ½ cup milk
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Containers of icing (included with the cinnamon roll tubes)
- Optional: ½ cup chopped pecans
Directions
- Prepare the slow cooker: Grease a 6-quart slow cooker with non-stick cooking spray or butter.
- Layer the dough and bacon: Place the quartered cinnamon roll pieces into the bottom of the slow cooker, scattering half of the crumbled crispy bacon evenly throughout the layers.
- Mix the wet custard: In a medium bowl, whisk together the eggs, half-and-half, maple syrup, vanilla extract, cinnamon, and nutmeg until smooth.
- Combine: Pour the egg mixture evenly over the cinnamon roll and bacon pieces. Sprinkle the top with pecans and the remaining crumbled bacon.
- Add half the icing: Drizzle half of the packaged cinnamon roll icing over the top before cooking.
- Cook: Cover and cook on LOW for 2.5 to 3 hours until the dough is set and cooked through.
- Finish: Warm the remaining icing in the microwave for a few seconds until pourable, then drizzle it over the top right before serving.
- ENJOY!
