Cinnamon Roll Casserole

Name: Cinnamon Roll Casserole
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

11 ingredients

2 steps

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

1

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.
2

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.