Slow-Cooker Monkey Bread

Ingredients

1/4 cup butter, melted 2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing 6 eggs 1/2 cup whipping cream 1 teaspoon ground cinnamon 1 teaspoon vanilla 1 cup real maple syrup

Steps

1 Spray 5-quart oval slow cooker with cooking spray. Pour melted butter into slow cooker. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in slow cooker. 2 In medium bowl, beat eggs. Add whipping cream, cinnamon and vanilla; beat until well blended. Gently pour mixture over roll pieces. Drizzle with 1/2 cup of the syrup. 3 Cover; cook on Low heat setting 2 hours 30 minutes or until set and temperature in center is 160°F. Drizzle with reserved icing and remaining 1/2 cup syrup.

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