CINNAMON ROLL CASSEROLE

Cinnamon Roll Casserole image

Because we love cinnamon rolls, I created a slow-cooker recipe to make for a weekend breakfast or brunch. This is a delectable, no-fuss recipe and perfect for company and family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 2h50m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

2 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing, cut into quarters
1/2 cup chopped toasted pecans, divided
1/2 cup miniature semisweet chocolate chips, divided
1/2 cup evaporated milk
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon pumpkin pie spice
1/2 cup cold butter, cubed

Steps:

Place half of the cinnamon roll pieces in a greased 4- or 5-qt. slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with 1 packet of icing., For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on low 2-1/2 to 3 hours or until rolls are set. Remove crock insert to a cooling rack and top with remaining icing. Serve warm.

Nutrition Facts : Calories 492 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 638mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.