Crock-Pot Bacon Cinnamon Rolls
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!
~Brooke