Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray so nothing sticks.

Pop open the cans of cinnamon rolls and cut each one into quarters. Set aside the icing that comes with them.

Spread half of the cinnamon roll pieces in an even layer across the bottom of the slow cooker.

Spoon half of the apple pie filling over the rolls, making sure the apples are evenly scattered.

Add the remaining cinnamon roll pieces over the top for your second layer.

In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla, and cinnamon until smooth and creamy.

Pour that custard mixture evenly over the cinnamon rolls and apples, making sure everything is nicely coated.

Cover and cook on LOW for about 2½ to 3 hours, or until the center is set. A toothpick or knife inserted in the middle should come out mostly clean (a little gooey is fine — you don’t want it dry). If your slow cooker tends to run hot, start checking around the 2¼-hour mark.

Once the casserole is done, make the icing. In a bowl, whisk together the butter and cream cheese until smooth, then whisk in the cream.

Stir in the powdered sugar until you have a smooth, pourable icing.

Drizzle the icing generously over the casserole while it’s still warm — it’ll melt beautifully into all the nooks and crannies.

Serve straight from the slow cooker while it’s warm and gooey. Any leftovers reheat perfectly the next morning (if you even have any!).