Because we love cinnamon rolls, I created a slow-cooker recipe to make for a weekend breakfast or brunch. This is a delectable, no-fuss recipe and perfect for company and family. Joan Hallford, North Richland Hills, Texas.
2 Tubes refrigerated cinnamon rolls with icing, cut into quarters
0.5 cup Chopped toasted pecans, divided
0.5 cup Miniature semisweet chocolate chips, divided
0.5 cup Evaporated milk
3 tablespoon Maple syrup
2 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
0.5 cup All purpose flour
0.5 cup Packed brown sugar
0.25 teaspoon Pumpkin pie spice
0.5 cup Cold butter, cubed
Nutrition value
177
calories per serving
11 g Fat3 g Protein18 g Carbs3 g FiberOther
Current Totals
11 g Fat
3 g Protein
18 g Carbs
3 g Fiber
MacroNutrients
Carbs
18 g
Protein
3 g
Fiber
3 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
55 mg
Iron
1 mg
Vitamin A
21 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
12 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
24 mg
Manganese
1 mg
Phosphorus
76 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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