1. Grease the insert of a 5–6 quart slow cooker with non-stick spray or butter.
2. Cut each cinnamon roll into 6–8 bite-sized chunks (don’t unroll—keep the swirls intact!). Place in slow cooker. Sprinkle with pecans or raisins if using.
3. In a bowl, whisk eggs, milk, vanilla, and cinnamon until smooth. Pour evenly over rolls. Gently press pieces down to absorb mixture.
4. Cover and cook on LOW 2–2.5 hours or HIGH 1–1.25 hours, until puffed, set in the center, and golden at edges. Do not overcook—it should stay moist and custardy.
5. Let rest 10 mins. Warm the included icing (or make your own: 4 oz cream cheese + 2 tbsp butter + 1 cup powdered sugar + 1–2 tsp milk), then drizzle generously over the top.

PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 2 hrs (LOW), Total Time: 2 hrs 10 mins, Servings: 8
Calories: 380, Net Carbs: 52g, Fats: 16g, Protein: 8g
✅ For a lighter version: Use reduced-fat cinnamon rolls + egg whites + unsweetened almond milk — net carbs ~42g/serving.