Crock-Pot Cinnamon Sweet Roll Casserole

Crock-Pot Size 6 Quart Crock-Pot Servings 8 people Prep Time 20 minutes Cook Time 1 1/2 - 2hours on HIGH Ingredients 1/4 cup butter 2 packages refrigerated sweet rolls such as Pillsbury brand, 8 count each 5 whole eggs 1/2 cup milk 2 teaspoons ground cinnamon 2 teaspoons pure vanilla extract 1 cup pecans chopped, optional Instructions Line the bottom of the crock-pot with foil for easy removal or use a heat safe casserole dish that fits in your crock-pot. Melt butter in the microwave or on the stove-top and poor into bottom of a 6 quart crock-pot. Open your refrigerated sweet rolls and set the Icing aside for later. Cut each sweet roll into 4 equal pieces. Place the sweet roll pieces into the crock-pot (no specific order but covering all open spots) In a bowl beat the eggs, milk, cinnamon and vanilla extract. Poor the egg mixture over the sweet roll pieces in the crock-pot. Sprinkle chopped pecans on top (optional) Cover and cook on HIGH for 1 hour 30 minutes to 2 hours or until the middle is no longer doughy and springs back to the touch. Remove from crock-pot. Heat your icing containers in the microwave for 15 seconds (might have to do twice), but be careful so you do not melt the containers. Pour the icing over the sweet rolls. Serve and enjoy!