You won't believe how easy this is! As always, I made changes to the original recipe and I've posted my "version". This is a big recipe, but you can easily half it. This is an easy casserole to make and would be perfect for company. I wouldn't recommend putting all the ingredients together the night before like other breakfast casseroles. You can reduce your morning prep time by doing a little prep work before bedtime. Cut up the cinnamon rolls and put in a resealable container. Combine the whipping cream, cinnamon, and vanilla cut up the cinnamon rolls and put in another container. In the morning, proceed with the recipe and bake. Cinnamon Roll Casserole Adapted from: Pillsbury's Cinnamon French Toast Bake Ingredients: 2 tablespoons of melted butter or baking spray 2 cans (12.4 oz each) 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 1/4 cup maple syrup Garnish: Icing from cinnamon rolls Maple syrup (if desired) --I found it was sweet enough without it. Directions: Heat oven to 375°F. Pour melted butter into ungreased 13x9-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 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 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.