Ingredients:
1/4 cup melted butter
2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
6 eggs
1/2 cup half and half
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup pecan pieces
1 cup maple syrup
Directions:
Heat oven to 375F.
Pour melted butter into a ungreased 13x9-inch baking dish.
Separate both cans of dough into 16 rolls, setting the icing aside.
Cut each roll into 8 pieces.
Line the baking dish with the dough bits.
In a medium bowl, beat the eggs.
Beat in the cream, cinnamon and vanilla until well blended.
Carefully pour over the dough bits.
Sprinkle with pecans pieces.
Drizzle the syrup over the pecans.
Bake 20 to 25 minutes or until golden brown.
Cool for at least 15 minutes.
Remove foil from the icing.
Carefully microwave for 10-12 seconds seconds or until icing thins enough to drizzle.
After drizzling the icing over the casserole, sprinkle with powdered sugar.
Serve with the additional maple syrup if desired.