Cinnamon
Roll Casserole Recipe
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
How
To Make Cinnamon Roll Casserole :
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.
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.
Test
Kitchen tips :
You'll
love this ooey gooey breakfast treat that's almost like bread pudding.
The
topping melts into the casserole, adding a sweet, spiced pecan layer.
Nutrition
Facts :
1
serving: 492 calories, 25g fat (11g saturated fat), 28mg cholesterol, 638mg
sodium, 65g carbohydrate (36g sugars, 2g fiber), 5g protein.