A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream.
—EDNA HOFFMAN HEBRON, IN
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS
8 cups cubed day-old unfrosted cinnamon rolls
4 large eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins
Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over the cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean.
Note: 8 slices of cinnamon or white bread, cut into 1-inch cubes, may be substituted for the cinnamon rolls.