Cinnamon Roll Casserole

Cinnamon Roll Casserole Serves: 12 cooking spray 2 cans (12.4 oz each)refrigerated cinnamon rolls with icing 4 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1/2 cup chopped pecans (you can use more or less according to your liking) 1/4 cup maple syrup Preheat oven to 375.Spray a 13×9-inch (3-quart) glass baking dish with cooking spray. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with syrup. Bake 20 to 25 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.