The digital eBook version of this popular cookbook on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook...enjoy!
Cinnamon Roll Casserole
Thanks to Amy Ott from Greenfield, Indiana, who shared this recipe with us!
2 12-oz. tubes refrigerated cinnamon rolls, separated
1/2 c. whipping cream
3 T. maple syrup
2 t. vanilla extract
1 t. cinnamon
1/4 t. nutmeg
Cover the bottom of a greased slow cooker with cinnamon rolls from one tube, adding one or 2 more rolls from the remaining tube if necessary. Set aside icing packets. In a bowl, whisk together eggs, cream, maple syrup, vanilla and spices; drizzle over rolls. Break remaining rolls into bite-size chunks; place on top. Spoon one packet of icing over top; refrigerate remaining icing. Cover and cook on low setting for 3 hours, or until rolls are set. Just before serving, drizzle with remaining icing. Serves 6 to 8.