Cinnamon Roll Casserole

Preheat the oven to 375 degrees F. Spray a 9 x 13 baking dish with non-stick cooking spray.
Cut each cinnamon roll into 4 bite-size pieces, evenly spreading them across the bottom of the greased baking dish. **If you are using Grands cinnamon rolls, cut each one into 8 bite-size pieces.
3 (12.4 oz.) tubes Pillsbury Refrigerated Cinnamon Rolls, 8 count each
Meanwhile, in a mixing bowl, whisk together the beaten eggs, whipping cream, sugar, vanilla, cinnamon, nutmeg, and salt; pour this mixture over the cinnamon roll pieces in the baking dish.
4 large eggs, beaten, 1 cup whipping cream (or heavy cream), 1/3 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon kosher salt (or 1/8 tsp. of table salt)
Bake the cinnamon roll casserole, uncovered, on the center rack of the preheated oven for 20-25 minutes or until golden brown, puffy, and set at the center. **A knife inserted into the center of the casserole should come out clean when testing for doneness.
Meanwhile, combine the containers of icing with the maple syrup in a small bowl; reserve.
3 containers icing, the ones included in the cinnamon roll tubes, 1/4 cup pure maple syrup (not pancake syrup)
When the casserole is fully baked, remove from the oven and pour the prepared maple icing over the top. Serve at once.