Breakfast Casserole 3 (sweet)

Ingredients:
1/4 C. butter or margarine, melted
2 12.4 oz. cans Pillsbury Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 C. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla
1 C. chopped pecans
1 C. maple syrup

Garnish:
Icing from cinnamon rolls
Powdered sugar
1/2 C. maple syrup, if desired

Preparation:
1. Heat oven to 375 degrees.
2. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
3. Separate both cans of dough into 16 rolls; set icing aside.
4. Cut each roll into 8 pieces; place pieces over butter in dish.
5. In medium bowl, beat eggs.
6. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
7. Sprinkle with pecans; drizzle with 1 C. syrup.
8. Bake at 375 degrees for 20-28 minutes or until golden brown.
9. Cool 15 minutes.
10. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10-15 seconds or until drizzling consistency.
11. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings.
12. Serve with the additional 1/2 C. maple syrup.