I did it! I made a decent meal! Okay, so it was a slow cooker breakfast food, but still, I didn’t mess it up. You laugh, but don’t forget, last week I screwed up a cake made of pudding and whipped cream.
For Mother’s Day we had my mom, Hubby’s mom and my sister over for brunch. While Hubby doesn’t mind cooking for a houseful on Christmas Eve, I help him with that. It’s kind of difficult to cook for our crazy families (okay, it’s mostly my family that is crazy…) alone. On Mother’s Day I think I should get a small break, right? Hubby wanted to make a complicated egg and hashbrown dish—I wasn’t too interested in helping with that. Nor did I want to make anything else that would be equally complicated. I considered trying to make donuts in the air fryer, but then I thought about it and realized it would be too much work for Mother’s Day. I mean, I wanted to help Hubby out with cooking, but not with anything too strenuous. It was supposed to be my day, you know? (Mothers everywhere, insert sarcastic laughter here. )
But still, we couldn’t just have the egg hashbrown thing for brunch. Sure Hubby was making bacon, too, but if you’ve ever seen seagulls descend on beach-goers with sub sandwiches, you have an idea of what our kitchen looks like when bacon is made. We needed more to eat. Hence, the Crock Pot Cinnamon Rolls.
There are several recipes on Pinterest for Crock Pot Cinnamon Rolls, each with a different name like Monkey Bread, Crock Pot Cinnamon French Toast, or Cinnamon Roll Casserole. It’s all basically the same thing with various additional ingredients. You simply cut up Pillsbury cinnamon rolls in quarters, toss them in a mixture with brown sugar and butter, and pop them into the crock pot for a few hours. This recipe had some extras, like pecans and GREEK Yogurt. I’m kind of on a Greek yogurt kick so I really couldn’t resist. (Greek yogurt is healthy!)
The mixture is made up of 1/2 c. plain Greek yogurt, 3/4 c. packed brown sugar, 1/2 cup of melted butter, 1 TBSP of vanilla extract, and 1/2 c. chopped pecans. Toss the quartered cinnamon rolls in the mixture and pour the whole thing in the crock pot. You’re supposed to spray it with a non-stick spray before you do that, but I like to live dangerously and on the edge, so I didn’t bother and everything was fine. I had a mess to clean up anyway, so what’s a little sticky cinnamon roll leftovers from the crock pot? (Heaven forbid my kids clean up the dishes on Mother’s Day…)
It took about 3 1/2 hours to cook on low till the rolls were done—I then poured the icing that came with the cinnamon rolls over the top and let everyone shovel out what they wanted on their own plate. They were gooey and a perfect Sunday morning treat.
Side note: I got up at 6 am to prep them and then I went back to bed, but you can even prep them the night before and stick them in the fridge till the morning. I guess you would have to get up anyway to turn the Crock Pot on. Or do they have slow cookers that you can use a timer on? I don’t even know…I must go investigate this. But first, let me go clean up my kitchen. 😒😒😒