Cinnamon Roll Casserole
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
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
Reviews
I would love to try this but prefer to bake it in the oven. Do I use a 9X13 pan and how long should it bake at 375 degrees?
I confess to a small change, I used the oven- but this is a wonderful recipe- glad I found it
This was a great treat for breakfast. Instead of putting it in the slow cooker I did bake it in the oven at 375 until it was cooked through.