Cinnamon Roll Casserole

• 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

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 1 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 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.

cinnamon rolls, pecans, chocolate chips, milk, maple syrup, vanilla, ground cinnamon, allpurpose, brown sugar, pumpkin pie spice, cold butter

Taken from www.tasteofhome.com/recipes/cinnamon-roll-casserole/ (may not work)