Cinnamon Roll Casserole

Cinnamon Roll Casserole

2 tablespoons of melted butter or baking spray
2 cans Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans (optional)
1/4 cup maple syrup

Heat oven to 350 degrees F. Pour melted butter into ungreased 13x9 inch glass baking dish.

Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter 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 1/4 cup syrup.

Bake 20-28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on medium (50%) 10-15 seconds or until thin enough to drizzle.

Drizzle icing over top. If desired, spoon syrup over individual servings.