People I know often ask me how I “do it all.” I typically respond with, “Well, I don’t do it all.” It’s true; there are plenty of things I don’t do because of schedules, time, life and those three little humans I happen to have the privilege to be raising. In the few times that I do have my act together and I am “doing it all” my key secret is my slow cooker. Dinner or breakfast for that matter made in the slow cooker is often times my saving grace during the day; especially since my prime dinner prep happens to be during the witching hour. What is the witching hour? Oh it’s that special time when all hell breaks loose with your children around the early evenings between 4:00pm and 6:30pm.
Remember that book Fix-it and Forget-it? It was first published in 2000 and when it came onto the scene it brought with it an entire awareness of using slow cookers to create meals for easy-prep-needed-not-enough-time-to-cook chefs like myself. The newest edition to hit the series is Fix-It and Forget-it Slow Cooker Magic which hit bookshelves early this past August. I had the opportunity to review the book and let me tell you, I am amazed by all of the recipes found in the book. It’s definitely become a favorite of mine.
One of my favorite, from the newest Fix-it and Forget-it recipes, is due to ease and tastiness is the Custard Cinnamon Rolls. I know, who would’ve thought to make cinnamon rolls in a slow cooker?! Genius, plus your house ends up smelling amazing!
First things first, gather all of your ingredients. Yes, all two ingredients. (Have I told you how much I LOVE this recipe?!) Turn your slow cooker onto HIGH so that it preheats.
Then you want to measure out the ice cream so that you’re using three and a half cups. Licking the spatula afterwards is always necessary. See? I’m putting it in the directions so you have to indulge.
Spread your ice cream into the preheated slow cooker and flatten it out as it softens.
Take cinnamon rolls out of the tube and press into the ice cream.
Cover and cook on HIGH for two hours, when the ice cream looks like a thick custard and the rolls are no longer doughy.
Serve with icing on top and enjoy a cup of hot coffee.
- 1 pkg. 8 refrigerator cinnamon rolls with icing
- 3.5 cups full-fat vanilla ice cream (half a 1¾ quart box)
- Preheat slow cooker by turning it on HIGH.
- Spread ice cream onto the bottom of the slow cooker, flattening as the ice cream begins to soften.
- Press cinnamon rolls into the ice cream.
- Cover and cook on HIGH for two hours or until the ice cream is a thick custard and the rolls are baked through.
- Serve roll with the custard and top with the icing.