Crock Pot Cinnamon Roll Casserole

Crock Pot Cinnamon Roll Casserole

Ingredients

• 1 – 8oz package cream cheese, divided into half
• 1 stick unsalted butter (1/2 cup)
• 1/2 cup light brown sugar
• 1/4 cup milk
• 2 cans jumbo size refrigerated cinnamon rolls with icing

Instructions

1. Spray 6-quart oval slow cooker with non-stick cooking spray.
2. In a medium sized microwaveable bowl, add brown sugar and butter. Place in microwave on high for 1 minute. Once done, mix well with a fork until smooth. Then add in 1/2 portion (4 oz) of cream cheese, and mix with fork until smooth. Once done, add in milk and mix with fork until smooth.
3. Cut cinnamon rolls into 4ths, and place the pieces into a large bowl. Once down, pour your sugar and cream cheese mixture over the cinnamon roll pieces. Gently mix with a spatula. Pour contents into slow cooker.
4. Place towel over slow cooker, and then cover with lid. Cook on the low heat setting for 1 hour. Once time is up, using potholders, lift ceramic container from heating element, turn 180 degrees, and reinsert to heating element. When done, allow to cool 10-15 minutes before serving. Be sure that machine is not in warm mode.
5. While cinnamon roll casserole is cooling, make icing. In a medium sized bowl, add in remaining cream cheese and the icing from cinnamon rolls. Mix until smooth, and spoon over casserole.

Notes

•1 stick of butter = 1/2 cup
•The towel collects any condensation and doesn’t stops the cinnamon rolls dough from collecting extra moisture.
•The reason we rotate the ceramic insert is that almost all slow cookers have a heating element that heats mostly on one side. If it stayed in the same place, it would burn your cinnamon rolls on one side.