Preheat the oven. Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with melted butter.

Cut the dough. Open the cinnamon roll tubes and set the icing aside. Cut each roll into 4 pieces. Scatter the pieces evenly in the prepared dish.

Make the custard. In a large bowl, whisk together eggs, milk, heavy cream, maple syrup (or brown sugar), vanilla, cinnamon, nutmeg, and a pinch of salt until smooth.

Combine and rest. Pour the custard evenly over the cinnamon roll pieces. Gently press down to help them soak. Let it sit for 5–10 minutes so the dough absorbs some of the liquid.

Add toppings. Drizzle with the remaining melted butter. If you like crunch, sprinkle on chopped nuts or a handful of raisins.

Bake. Place the dish on the center rack and bake for 30–38 minutes. You’re looking for puffed, golden edges and a set center that doesn’t jiggle when you nudge the pan.

Check doneness. If the top browns too quickly but the center isn’t set, tent loosely with foil and continue baking 5–10 minutes.

Finish with icing. Let the casserole cool for 10 minutes. Warm the icing packets slightly, then drizzle over the top. For extra flair, add a dusting of powdered sugar or a light maple drizzle.

Serve. Slice into squares and serve warm. It pairs well with fresh berries, crispy bacon, or hot coffee.