Breakfast for Dessert: Just 4 ingredients. I cut up cinnamon rolls and throw them in the pot for a gooey treat.

Prepare the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker with butter or nonstick cooking spray. For easier cleanup and neater edges, you can also line the insert with a parchment sling before greasing.

Prep the cinnamon rolls: Open the cans of cinnamon rolls and set the icing aside for later. Using a sharp knife or kitchen scissors, cut each cinnamon roll into 4 pieces. This creates more surface area so the custard mixture can soak in and the edges can crisp slightly.

Layer the rolls: Scatter half of the cinnamon roll pieces evenly over the bottom of the slow cooker. Reserve the remaining half for the top layer.

Make the custard mixture: In a medium bowl, whisk together the eggs, heavy cream, and maple syrup until smooth and well combined. This mixture will bind the casserole and give it a soft, bread-pudding-like texture.

Assemble the casserole: Pour about half of the custard mixture evenly over the cinnamon roll pieces in the slow cooker. Add the remaining cinnamon roll pieces on top, then pour the rest of the custard evenly over them, making sure most pieces are moistened.

Cook: Cover the slow cooker with the lid. Cook on LOW for 2.5 to 3.5 hours, or until the casserole is set in the center and a knife inserted into the middle comes out mostly clean with no runny egg. The edges will be slightly golden and firmer than the center.

Finish with icing: Turn off the slow cooker and let the casserole stand, uncovered, for about 10 minutes to firm up slightly. Warm the reserved icing packets by placing them (still sealed) in a mug of hot water for a minute or two, then drizzle the icing generously over the top of the casserole.

Serve: Scoop the casserole into bowls or onto plates while still warm. If desired, add an extra drizzle of maple syrup on top. Store any leftovers, covered, in the refrigerator for up to 3 days and reheat gently in the microwave or a low oven.

• Nutty crunch: Sprinkle 1/2 cup chopped toasted pecans or walnuts between the layers of cinnamon roll pieces before pouring on the custard. The nuts add texture and a pleasant bitterness that balances the sweetness. • Apple-cinnamon twist: Scatter 1 cup finely chopped, peeled apple (such as Honeycrisp or Granny Smith) over the first layer of cinnamon rolls, then continue with the recipe. The apple softens during cooking and adds a bit of natural acidity and juiciness. • Vanilla or spice boost: Add 1 teaspoon pure vanilla extract or 1/2 teaspoon ground cinnamon (or pumpkin pie spice) to the egg and cream mixture. This deepens the flavor and leans into the cozy, bakery-style aroma. • Lighter option: Swap the heavy cream for half-and-half or whole milk. The texture will be slightly less rich but still pleasantly custardy. You can also reduce the maple syrup to 2 tablespoons if you prefer less sweetness. • Make-ahead tip: You can cut the cinnamon rolls and whisk the custard mixture the night before. Store the rolls covered in the refrigerator and keep the custard in a separate container. In the morning, assemble everything in the slow cooker and start it; this works well for holidays or brunch guests. • Crispier edges: If your slow cooker tends to run cool or you prefer more browned edges, cook on HIGH for the last 20–30 minutes, watching closely. Every slow cooker behaves a bit differently, so note the timing that works best for your model.