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Submitted by: Amy Ott from Greenfield, IN
Originally shared on the web 05/08/2014

2 12-oz. tubes refrigerated cinnamon rolls, separated
4 eggs
1/2 c. whipping cream
3 T. maple syrup
2 t. vanilla extract
1 t. cinnamon
1/4 t. nutmeg

Cover the bottom of a greased slow cooker with cinnamon rolls from one tube, adding one or 2 more rolls from the remaining tube if necessary. Set aside icing packets. In a bowl, whisk together eggs, cream, maple syrup, vanilla and spices; drizzle over rolls. Break remaining rolls into bite-size chunks; place on top. Spoon one packet of icing over top; refrigerate remaining icing. Cover and cook on low setting for 3 hours, or until rolls are set. Just before serving, drizzle with remaining icing. Serves 6 to 8.