Cinnamon Roll Casserole

Cinnamon Roll Casserole 12 - (36.5 oz package) Rhodes Thaw, Rise & Bake Cinnamon Rolls, thawed but still cold 3 - tablespoons melted butter 4 - eggs 1/2 - cup half and half or whole milk 2 - teaspoons cinnamon 1 - tablespoon brown sugar 1 1/2 - teaspoon vanilla extract 1/4 - cup maple syrup (optional) 1/2 - cup pecan pieces (optional) 2 - packets reserved cream cheese icing Preheat oven to 350 degrees. Remove cinnamon rolls from package and cut each roll into sixths. Set the icing packets aside for later. Spray the sides only of a 13 x 9 inch or 3 quart baking pan. Add the melted butter to the bottom of the pan. Add cinnamon roll pieces as evenly as possible into pan. In a small bowl add the eggs, half and half, cinnamon, brown sugar, maple syrup (if using) and vanilla. Whisk until combined. Pour the egg mixture over the cinnamon rolls pieces. Sprinkle pecan pieces on top (if using). Bake at 350 degrees for 35-45 minutes or until the casserole is cooked through, set and golden brown on top. Remove casserole from oven, let cool for 10 minutes. Squeeze out the cream cheese icing into a small microwave safe bowl. Use the defrost setting and defrost about 30 seconds to thin the icing. Drizzle icing evenly over the top of the warm casserole. Cut into pieces and serve warm. Slow Cooker Version: Remove the cinnamon rolls from package and cut each roll into sixths (set the icing packets aside). Spray a 6 -8 quart slow cooker with non-stick butter spray. Add half of the cinnamon rolls pieces to the slow cooker. In a small bowl add the eggs, half and half, cinnamon, brown sugar and vanilla. Whisk until combined. Pour the egg mixture over the cinnamon rolls pieces in the slow cooker. Add the remaining cinnamon roll pieces on top. Drizzle one icing packet over the cinnamon rolls. Cover and cook on low for 2 1/2 hours. Remove the lid and drizzle the second icing packet evenly on top. Serve immediately.