Slow-Cooker Cinnamon Roll Casserole

Ingredients

• Cooking Spray
• 1/2 cup Granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 - 16.3 ounce cans refrigerated southern homestyle biscuits separated and cut into fourths
• 1/2 cup butter, melted
• 2 tablespoons Butter softened, divided
• 4 large Eggs
• 1/4 teaspoons Kosher Salt
• 2/3 cup Half-and-half cream
• 2-3 tablespoons Half-and-half cream
• 2 teaspoons Vanilla extract divided
• 1/2 cup chopped toasted pecans
• 3 ounce package cream cheese softened
• 2 1/4 cups Powdered sugar divided

Instructions

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.
5. 5. 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.
6. 6. 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.