Slow-Cooker Cinnamon Roll Casserole

Looking for a little something sweet to serve for your next brunch?  This is the perfect choice.  It could be breakfast too, but I don't like to get up early, so brunch it is at our house.

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon

2 (16.3 oz) cans refrigerated southern homestyle biscuits (separated and cut into fourths)

1/2 cup salted butter, melted plus 2 Tbsp softened

4 large eggs

1/4 tsp kosher salt

2/3 cup plus 2 - 3 Tbsp half and half, divided

2 tsp vanilla extract, divided

1/2 cup chopped toasted pecans

3 oz cream cheese, softened

2 1/4 cups powdered sugar, divided

Line the 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.  

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.  

Whisk together eggs, salt, 2/3 cup of the half and half, and 1 tsp of the vanilla in a bowl until well combined; pour over biscuits in slow cooker.  Sprinkle with pecans.

Beat cream cheese and 2 Tbsp 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 tsp vanilla; beat until smooth, about 1 minute.  

Gradually add remaining 1 1/4 cups powdered sugar to cream cheese mixture alternately with 2 Tsp of the half and half, beating on high speed until frosting is smooth, creamy and a little loose, about 1 minute, adding remaining 1 Tbsp half and half, 1 tsp at a time, if needed to reach desired consistency.

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 - 4 hours.  Drizzle casserole with remaining frosting; serve warm.