Prep 15 mins
Cook 45 mins
1⁄4 cup butter or 1⁄4 cup margarine, melted
2 (12 1/2 ounce) cans refrigerated cinnamon rolls
1⁄2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
icing, from cinnamon rolls
1⁄2 cup maple syrup, if desired
Heat oven to 375°F Pour melted butter into ungreased 13×9-inch (3-quart) 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 medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
Bake at 375°F for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.