Preparation Steps

• Grease the insert of a 6-quart slow cooker with nonstick spray or a little butter to prevent sticking.
• Tear the cinnamon rolls into bite-sized pieces and place them evenly in the bottom of the prepared slow cooker.
• In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, melted butter, brown sugar and salt until smooth.
• Pour the egg and milk mixture evenly over the torn cinnamon rolls, pressing the pieces gently so they soak up the custard.
• Sprinkle the chopped pecans over the top if using. Cover the slow cooker and cook on LOW for 2 to 2.5 hours, or until the center is set and a toothpick comes out clean.
• When the casserole is done, carefully remove the insert and let it rest 5 to 10 minutes. Drizzle the reserved icing from the cinnamon roll cans over the warm casserole before serving.
• Serve warm, garnished with extra chopped pecans or a light dusting of additional cinnamon if desired.