A delightful twist on a classic dish.
2 cans (12 oz each) refrigerated cinnamon rolls
1 cup chopped pecans
1 cup brown sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
4 large eggs
1 cup whole milk
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup maple syrup (optional, for drizzling)