Grease the crockpot. Lightly butter the bottom and sides of a 5–6 quart slow cooker. For easier cleanup and cleaner edges, you can also line it with parchment and grease the parchment.

Cut the dough. Open the cinnamon roll cans. Cut each roll into quarters. Reserve the icing packets for the end.

Whisk the custard. In a bowl, whisk eggs, milk, vanilla, cinnamon, melted butter, and a pinch of salt. If you like it sweeter, whisk in maple syrup or brown sugar.

Add the first layer. Scatter half of the cinnamon roll pieces into the crockpot. Sprinkle on half of your optional add-ins, if using.

Pour and repeat. Drizzle half the custard over the rolls. Add the remaining roll pieces, followed by the rest of the add-ins. Pour over the remaining custard, making sure all pieces are lightly moistened.

Cook on Low. Cover and cook on Low for 2 to 2 1/2 hours, or until the center is set and a toothpick comes out with moist crumbs but not wet batter. If your slow cooker runs hot, start checking at 1 hour 45 minutes.

Finish with icing. Turn off the heat. Let it sit, covered, for 5–10 minutes to set. Then drizzle the reserved icing packets over the top. For extra flair, add a little maple syrup or a dusting of powdered sugar.

Serve warm. Scoop into bowls and enjoy as is, or add fresh berries or whipped cream.