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
Cinnamon Roll Casserole
Cinnamon Roll Casserole
Prep Time
20 min
Cook Time
2 hours 30 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
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.
Nutrition Facts
1 serving: 492 calories, 25g fat (11g saturated fat), 28mg cholesterol, 638mg sodium, 65g carbohydrate (36g sugars, 2g fiber), 5g protein.
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