Cinnamon Roll Casserole

Cinnamon Roll Casserole 2 tablespoons of melted butter or baking spray 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing (icing reserved) 4 eggs ½ cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped Pecans ¼ cup maple syrup + 1 teaspoon Heat oven to 375 degrees. Pour melted butter into a 3 quart baking dish that has been sprayed with non stick cooking spray. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 6 pieces - place the chopped cinnamon rolls over the melted butter. In a medium bowl, whisk together the eggs, cream, cinnamon & vanilla until combined. Drizzle the mixture over the cinnamon rolls. Sprinkle with pecans; drizzle with ¼ cup maple syrup. Bake 25 minutes or until golden brown. Cool for 10 minutes. Remove covers from the icing; microwave for about 15 seconds or until thin enough to drizzle. Stir in 1 teaspoon of maple syrup. Drizzle over the cinnamon roll casserole