Cinnamon Roll French Toast:
2 cans (12.4 oz) refrigerated cinnamon rolls with icing
1/4 cup butter, melted
6 eggs, beaten
1/2 to 2/3 cup heavy whipping cream
2 teaspoons cinnamon
2 teaspoons vanilla or almond extract
1 cup coarsely chopped pecans
3/4 to 1 cup maple syrup
Heat oven to 375 degrees. Separate both cans of cinnamon rolls into individual rolls. Put icing aside for later. Cut each roll into quarters and place in a 13 x 9 inch glass baking dish. Pour melted butter over the rolls and lightly toss to distribute the butter. In a medium bowl, beat the eggs. Beat in the cream, cinnamon and extract. Pour over the rolls. Sprinkle with pecans. Drizzle syrup over the top.
Bake @ 375 degrees for 20-30 minutes until puffy and golden brown. Cool 15 minutes. Drizzle with icing.