Name: Cinnamon Roll Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cinnamon Roll Casserole

1. 2 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing, cut into quarters -

2. 1/2 cup chopped toasted pecans, divided -

3. 1/2 cup miniature semisweet chocolate chips, divided -

4. 1/2 cup evaporated milk -

5. 3 tablespoons maple syrup -

6. 2 teaspoons vanilla extract -

7. 1 teaspoon ground cinnamon -

8. 1/2 cup all-purpose flour -

9. 1/2 cup packed brown sugar -

10. 1/4 teaspoon pumpkin pie spice -

11. 1/2 cup cold butter, cubed -

How to cook deliciously - Cinnamon Roll Casserole

1. Stage

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.

2. Stage

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.