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

Crockpot Instructions

• 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.
• In a small bowl, whisk together the half-and-half, eggs, cinnamon, and vanilla. Pour over the cinnamon rolls.
• Cover and cook on low heat for 2-2 ½ hours, until the cinnamon rolls are fully baked.
• 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.