1 can (12.4 ounce) Pillsbury reduced-fat cinnamon rolls with icing
3 eggs
¼ cup heavy cream or half-and-half (I used fat-free half-and-half and this still turned out great)
1 teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon vanilla
½ cup chopped pecans, optional
½ cup maple syrup
Method
Heat oven to 375. Melt butter and pour into the bottom of an ungreased 8x8 pan. Open can of cinnamon rolls; cut each roll into 8 pieces and place evenly over butter in the bottom of your dish. Set aside icing container.
In medium bowl, beat eggs. Add in cream/half-and-half, cinnamon, nutmeg, and vanilla and whisk until well blended. Gently pour over roll pieces. Sprinkle with pecans if desired; drizzle with ½ cup syrup.
Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes on a wire rack. Meanwhile, remove cover from icing; microwave on half-power for 10 to 15 seconds or until the icing is thin enough to drizzle.
Drizzle icing over top and sprinkle with additional pecans, if desired