• Prep Time: 20 mins
  • Cooking Time: 2 hrs 30 mins
  • Serves: 10

Cinnamon Roll Casserole Recipe

  • Recipe Submitted by on

 Ingredients List

  • 2 tubes (12.40 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 one 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 insert and top with remaining icing. Serve warm.

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