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Ingredients
- 8 cups Cubed Day Old Unfrosted Cinnamon Rolls
- 4 whole Eggs
- 2 cups Milk
- 1/4 cups Sugar
- 1/4 cups Butter, Melted
- 1/2 teaspoons Vanilla Extract
- 1/4 teaspoons Ground Nutmeg
- 1 cup Raisins (optional)
Method
- Place cubed cinnamon rolls in a 3-quart slow cooker. In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla, and nutmeg; beat until smooth. Stir in raisins if using. I used golden raisins because that's what I had the easiest access to. Pour over cinnamon rolls, stirring gently. Cover and cook on low for 3 hours until a knife comes out clean. Serve with ice cream, custard sauce, or whatever tickles your fancy.
