Slow-Cooker Cinnamon Roll Casserole
Introducing the sweetest way to kick off a weekend breakfast or casual holiday brunch. Rich, sugary, and gooey, this crowd-pleasing recipe (serves twelve hungry guests!), is extra sweet because it’s made in the slow cooker. Like other one-pot dishes, the limited hands-on time (here, it’s just 20 minutes) will allow you to spend more time on doing things you love with the people who mean the most. Prepare for a delicious casserole that’s made for breakfast, brunch, or anytime snacking.
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 (16.3-oz.) cans refrigerated southern homestyle biscuits (such as Pillsbury Grands! Southern Homestyle), biscuits separated and cut into fourths (about 64 biscuit pieces total)
1/2 cup (4 oz.) salted butter, melted, plus 2 Tbsp. butter, softened, divided
4 large eggs
1/4 teaspoon kosher salt
2/3 cup plus 2 to 3 Tbsp. half-and-half, divided
2 teaspoon vanilla extract, divided
1/2 cup chopped toasted pecans
1 (3-oz.) pkg. cream cheese softened
2 1/4 cups (about 9 oz.) powdered sugar, divided
How to Make It
Line bottom and sides of a 6-quart slow cooker with aluminum foil; lightly coat foil with cooking spray. 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.
Working in batches, add biscuits to granulated sugar mixture, and toss to coat; transfer biscuits to prepared slow cooker. Sprinkle any remaining sugar mixture over biscuits in slow cooker.
Whisk together eggs, salt, 2/3 cup of the half-and-half, and 1 teaspoon of the vanilla in a bowl until well combined; pour over biscuits in slow cooker. Sprinkle with pecans.
Beat cream cheese and 2 tablespoons softened butter with an electric mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup of the powdered sugar and remaining 1 teaspoon vanilla; beat until smooth, about 1 minute.
Gradually add remaining 1 1/4 cups powdered sugar to cream cheese mixture alternately with 2 tablespoons of the half-and-half, beating on high speed until frosting is smooth, creamy, and a little loose, about 1 minute, adding remaining 1 tablespoon half-and-half, 1 teaspoon at a time, if needed to reach desired consistency.
Drizzle half of the frosting over biscuit mixture in slow cooker. (Cover remaining frosting, and set aside until ready to serve.) Cover slow cooker; cook on LOW until center of casserole is set and biscuit bottoms are browned, 3 1/2 to 4 hours. Drizzle casserole with remaining frosting; serve warm.
Source: Southern Living