1/4 c Butter, melted
2 cans (12.4 oz each) refrigerated cinnamon rolls w/ icing
1/2 c heavy whipping cream
2 teas. ground cinnamon
2 teas. vanilla
1 c chopped pecans (optional)
1 cup maple syrup
Preheat oven to 375 degrees
Pour melted butter into ungreased 13x9 pan. Separate both cans of dough into 16 rolls. Cut each roll into 8 pieces. Place pieces over butter in dish.
In a medium bowl, beat eggs. Beat in cream, cinnamon & vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup of maple syrup.
Bake 40 - 45 minutes or until golden brown. Cool 15 minutes. Meanwhile remove covers from icing; microwave on 50% power 10-15 seconds or until thin enough to drizzle.
Drizzle icing over top; sprinkle w/ powdered sugar. Serve with additional powdered sugar