Preheat Oven and Prep Dish: Preheat your oven to 21 (22).23 Pour the 24 cup of melted butter into the bottom of a 9x13 inch baking dish and spread evenly to coat.25

Prepare Cinnamon Rolls: Open the cans of cinnamon rolls and set the two icing packets aside.26 Using kitchen shears or a sharp knife, cut each cinnamon roll into 6 to 8 pieces.27

Arrange Rolls: Scatter the cut cinnamon roll pieces evenly over the melted butter layer in the prepared baking dish.28

Make Custard: In a medium mixing bowl, whisk together the eggs, heavy cream, 2 teaspoons of ground cinnamon, and vanilla extract until well combined and frothy.29

Assemble Casserole: Pour the egg-custard mixture evenly over the cinnamon roll pieces in the baking dish, ensuring all the pieces are soaked.30 Gently press the rolls down to help them absorb the liquid.

Top (Optional): If using, sprinkle the chopped pecans or walnuts over the top of the casserole and drizzle with the 31 cup of maple syrup.32

Bake: Bake in the preheated oven for 25 to 35 minutes, or until the top is golden brown, the rolls are puffed, and the custard is set (a toothpick inserted into the center should come out mostly clean).33

Icing and Serve: Remove the cinnamon roll casserole from the oven and let it cool for about 5-10 minutes.34 While cooling, place the reserved icing packets in a microwave-safe bowl and heat for 10-15 seconds, just until warm and easily drizzled.35 Drizzle the icing generously over the warm casserole and serve immediately.