Cinnamon Roll Casserole

Cinnamon Roll Casserole 2 tubes (12.40 ounces each) refrigerated cinnamon rolls with icing, cut into quarters 1/2 cup chopped toasted pecans, divided 1/2 cup miniature semisweet chocolate chips, divided 1/2 cup evaporated milk 3 tablespoons maple syrup 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 teaspoon pumpkin pie spice 1/2 cup cold butter, cubed Place half of the cinnamon roll pieces in a greased 4- or 5-qt. slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with one packet of icing. For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on low 2-1/2 to 3 hours or until rolls are set. Remove crock insert to a cooling rack and top with remaining icing. Serve warm.