Cinnamon Roll Casserole Recipe




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

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.


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