Cinnamon Roll Casserole

1/4 C butter, melted                                   6 eggs

1/2 C heavy whipping cream                    2 tsp. cinnamon

1 C chopped pecans                                  2 tsp. vanilla

1 C maple syrup

2 12.4 oz cans Pillsbury refrigerated Cinnamon Rolls

Garnish:  Icing from cinnamon rolls, powdered sugar, & 1/2 Cup maple syrup

Heat oven to 375. Pour melted butter into 13×9 glass baking dish. Separate cans of cinnamon rolls into 16 rolls; set icing aside. Cut each roll into 8 pieces & place on top of butter in dish.  In medium bowl, beat eggs. Add cream, cinnamon & vanilla until well blended;  pour over roll pieces.  Sprinkle with pecans & drizzle with 1 Cup syrup. Bake at 375 for 20-30 minutes or til golden brown. Cool 15 minutes.  (If making night before, add syrup in the morning and cook about 15 minutes longer.)

Remove covers from icing and microwave at 50% power for 15 seconds. Drizzle icing over top; sprinkle with powdered sugar if desired.  Spoon syrup from casserole over individual servings or serve with additional syrup. YUM!

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