‘Weekend Roll-Up’ is a 3-ingredient wonder that makes Sunday mornings feel like a holiday every week!

2 cans of refrigerated cinnamon rolls with icing
4 large eggs
1/2 cup heavy cream

Spray the inside of your slow cooker with non-stick cooking spray.

Open the cans of cinnamon rolls and set aside the icing. Cut each roll into quarters.

Place the quartered cinnamon rolls into the bottom of the slow cooker.

In a medium bowl, whisk together the eggs and heavy cream until well combined.

Pour the egg mixture evenly over the cinnamon roll pieces in the slow cooker.

Cover and cook on low for 2.5 to 3 hours, or until the casserole is set and the edges are golden brown.

Drizzle the reserved icing over the top of the casserole before serving.

For a richer flavor, add a teaspoon of vanilla extract or a sprinkle of ground nutmeg to the egg mixture. You can also mix in a handful of chopped pecans or walnuts for added crunch. If you prefer a less sweet version, reduce the amount of icing you drizzle on top or serve it on the side. For a festive touch, consider adding dried cranberries or raisins to the mix.