Name: Cinnamon Roll Casserole
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 10 servings
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

Because we love cinnamon rolls, I created a slow-cooker recipe to have as a weekend breakfast or brunch. This cinnamon roll casserole is a delicious, simple, no-fuss dish that is perfect for company and family. —Joan Hallford, North Richland Hills, Texas

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Cinnamon Roll Casserole

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Yield:10 servings

Prep:20 min

Cook:2 hours 30 min

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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

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Directions

Place half 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 insert to a cooling rack and top with remaining icing. Serve warm.