Cin­na­mon Roll Casse­role

Be­cause we love cin­na­mon rolls, I cre­ated a slow-cooker recipe that is just right for a week­end break­fast or brunch. It’s de­li­cious, no-fuss and per­fect for fam­i­lies.

Simple & Delicious - - ON THE MENU -

Joan Hall­ford, North Richland Hills, TX Prep: 20 min. • Cook: 21/2 hours Makes: 10 serv­ings 2 tubes (12.40 oz. 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 Tbsp. maple syrup 2 tsp. vanilla ex­tract 1 tsp. ground cin­na­mon 1/2 cup all-pur­pose flour 1/2 cup packed brown sugar 1/4 tsp. pump­kin pie spice 1/2 cup cold but­ter, cubed

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 one 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 un­til rolls are set, 21/₂ to 3 hours. Re­move in­sert and top with re­main­ing ic­ing. Serve warm.

1 SERV­ING 492 cal., 25g fat (11g sat. fat), 28mg chol., 638mg sod., 65g carb. (36g sug­ars, 2g fiber), 5g pro.

Cin­na­mon Roll Casse­role

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