Food and Recipes Dish Casserole Slow-Cooker Cinnamon Roll Casserole 3.3 (4) 3 Reviews 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 6, 2018 Print Share Share Tweet Pin Email Active Time: 20 mins Total Time: 4 hrs Yield: Serves 12 (serving size: about 1 cup) Ingredients Cooking spray 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 Directions 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. Caitlin Bensel Print