Preheat oven to 375°F (190°C). Pour 2 tablespoons of melted butter into the bottom of a 9x13-inch ceramic or glass baking dish, brushing to coat the bottom and sides evenly.

Pop open both cans of refrigerated cinnamon rolls and set aside the icing containers. Cut each individual raw cinnamon roll into 6 to 8 bite-sized pieces using a sharp knife or kitchen shears.

Scatter the cut cinnamon roll dough pieces evenly across the prepared baking dish in a slightly overlapping layer.

In a medium mixing bowl, whisk together the eggs, heavy cream, maple syrup, ground cinnamon, nutmeg, vanilla extract, sea salt, and the remaining 2 tablespoons of melted butter until completely smooth and frothy.

Slowly pour the spiced egg custard mixture evenly over all the cut cinnamon roll pieces, ensuring every piece gets coated.

Let the casserole rest on the counter for 10 minutes (or cover tightly and refrigerate overnight for an easy make-ahead morning bake).

Cover loosely with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove foil and continue baking uncovered for 15 to 20 minutes until the top is golden amber, puffed, and the center is set (a toothpick inserted in the center should come out clean).

While baking, whisk together the softened cream cheese, powdered sugar, milk, and the two reserved icing tubs in a small bowl until silky and pourable.

Remove the hot casserole from the oven. Immediately drizzle the warm cream cheese glaze all over the bubbling surface, scatter with toasted chopped pecans, and serve warm!