Cinnamon Roll Casserole

1. Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 inch pan with pan spray.
2. Open the 3 tubes refrigerated cinnamon rolls, cut each cinnamon roll into 4 pieces, and place them in the prepared pan. Reserve the icing.
3. In a small bowl, whisk together the ⅔ cups half and half, 4 large eggs, 1 ½ teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Pour over the cinnamon rolls.
4. Bake for 30-35 minutes, until the cinnamon rolls are golden brown. Let cool for 10-15 minutes.
5. While the casserole is cooling, combine 4 ounces cream cheese, reserved icing, and ¼ cup maple syrup in a medium bowl and mix until smooth. Drizzle over the casserole just before serving.

Crockpot Instructions

1. Spray the bottom and sides of the crockpot with pan spray. Cut up the cinnamon rolls and distribute them evenly in the bottom of the crockpot. Reserve the icing.
2. In a small bowl, whisk together the half-and-half, eggs, cinnamon, and vanilla. Pour over the cinnamon rolls.
3. Cover and cook on low heat for 2-2 ½ hours, until the cinnamon rolls are fully baked.
4. Once the cinnamon rolls are done cooking, turn the crockpot to 'warm' and prepare the icing in a medium bowl. Combine the cream cheese, reserved icing, and maple syrup until smooth. Drizzle over the cinnamon rolls just before serving.