Introducing the sweetest addition to your breakfast table.
Let your Crock Pot do the work with our Slow Cooker Cinnamon Roll Casserole.
Introducing the sweetest way to kick off a weekend breakfast or casualholiday brunch.
Credit: Caitlin Bensel
Rich, sugary, and gooey, this crowd-pleasing recipe (serves twelve hungry guests!)
is extra sweet because it’s made in the slow cooker.
Prepare for a delicious casserole that’s made for breakfast, brunch, or anytime snacking.
Ingredients
Cooking spray
1/2cupgranulated sugar
1/2cuppacked light brown sugar
1teaspoonground cinnamon
2(16.3-oz.)
cans refrigerated southern homestyle biscuits (such as Pillsbury Grands!
salted butter, melted, plus 2 Tbsp.
butter, softened, divided
4large eggs
1/4teaspoonkosher salt
2/3cupplus 2 to 3 Tbsp.
half-and-half, divided
2teaspoonvanilla extract, divided
1/2cupchopped toasted pecans
1(3-oz.)
cream cheese, softened
2 1/4cups(about 9 oz.)
Stir together granulated sugar, brown sugar, and cinnamon in a small bowl.
Toss together biscuit pieces and 1/2 cup melted butter in a large bowl until biscuits are coated.
Sprinkle any remaining sugar mixture over biscuits in slow cooker.
Drizzle half of the frosting over biscuit mixture in slow cooker.
(Cover remaining frosting, and set aside until ready to serve.)
Drizzle casserole with remaining frosting; serve warm.
