Crock Pot Cinnamon Roll Casserole with Apples is made in a slow cooker with cinnamon buns and diced apples coated in a delicious egg custard.

HOW TO MAKE CINNAMON ROLLS IN A CROCK POT:
Begin by removing two tubes of chilled cinnamon rolls. Each cinnamon roll should be cut into quarters. Fill a big slow cooker halfway with cinnamon rolls.

In a large mixing bowl, combine the eggs, half and half, maple syrup, vanilla, and cinnamon. Whisk until everything is fully blended.

Over the cinnamon buns and apples, pour the egg mixture.

Ingredients:

2 cans cinnamon rolls (12 oz.)
2 cups peeled and diced apples (about 2 large apples)
four huge eggs
1/2 cup heavy cream
1 tablespoon maple syrup
a tsp vanilla extract
1/2 teaspoon cinnamon powder

Instructions:

Cooking spray the bottom and sides of a big circular slow cooker.
Set aside the cinnamon roll cans and the frosting packages. Make quarters of the cinnamon rolls.
In the crock pot, arrange the cinnamon rolls in an equal layer. Add a uniform layer of apples on top.
Combine the eggs, half and half, maple syrup, vanilla, and cinnamon in a large mixing bowl. Whisk until everything is fully blended. Pour over the cinnamon rolls evenly.
Cook for 2 1/2 hours on low in a covered slow cooker. The butter from the cinnamon buns may rise to the top of the dish, making it appear soggy. This does not imply that the casserole requires additional cooking time.
Drizzle the icing packages over the casserole or serve separately to drizzle over individual serves.
Serve hot. If not serving right now, keep the slow cooker on warm.