Melt the butter and pour into the bottom of a 9 x 13 glass baking dish.
2Open the cans of cinnamon rolls and separate into individual rolls. Cut each of the rolls into 6 pieces.
3Place them into the baking dish on top of the butter, distributing the pieces evenly.
4Beat the eggs with a whisk. Add the cream, cinnamon, and vanilla; whisk until well blended.
5Pour the egg mixture over the cinnamon roll pieces and then sprinkle with the pecans. ( I sprinkle half of the nuts on the cinnamon roll, then the rest on top. )
6Drizzle the maple syrup over the top.
7Place in the preheated oven, uncovered. Bake for 24 to 28 minutes or until golden brown.
8Remove from the oven and allow to cool for 15 minutes.
While the French toast is cooling, if need be microwave the icing provided with the rolls for a few seconds or until it is a drizzling consistency.
9Drizzle the icing over the French toast and then sprinkle with powdered sugar. ( totally optional )
10Serve by spooning the syrup from the bottom of the pan over the cinnamon rolls. Serve with additional syrup.