Preheat the oven to 350°F.

Pour the melted butter into a 9x13 baking dish. Set aside.

Using kitchen shears, cut each packaged cinnamon roll into quarters and spread them into a single layer in the bottom of the dish. Evenly sprinkle the nuts over the roll pieces. Reserve the icing. Set aside.

In a large mixing bowls, whisk together the eggs, heavy cream, cinnamon, vanilla, nutmeg and salt.

Pour the egg mixture over the cinnamon rolls. Drizzle the maple syrup over the eggs.

Bake, uncovered, for 35-37 minutes, or until the eggs are set and the top is golden brown.

Remove and allow to cool for 15-20 minutes.

Transfer the icing cups into a microwave safe bowl and heat for 10-15 seconds, until it becomes drizzle-able.

Drizzle over the top of the casserole. It will not be “fully frosted”. Sprinkle the cinnamon sugar mixture over the drizzled icing and serve.