Crockpot Cinnamon Roll Casserole

Spray a 6 quart crock with cooking spray. Set aside.
Place quartered biscuits, granulated sugar, brown sugar, cinnamon, and pecans into a gallon sized ziplock baggie. Shake until each biscuit is evenly coated in the sugars and cinnamon. Set side.
In a large bowl, whisk together eggs, heavy cream, maple syrup, vanilla, cinnamon, salt, and nutmeg until well combined.
Pour a thin layer to cover the bottom of the crockpot.
Place the cinnamon sugar biscuits into the crockpot. Include the cinnamon/sugar remaining in the bag as well
, pour it all in!
Use your hands to spread out the biscuits into an even layer.  Pour remaining wet mixture over the rolls. Cover the crockpot with a dish towel (this catches the condensation and should not touch the casserole), then place on lid.
Cook on low for 4-6 hours or high for 2-3 hours until the mixture has set. Keep an eye on them, as each crock pot varies from person to person. You don’t want to dry this out.
Serve warm with cream cheese frosting on the side!

In a medium sized bowl, beat together cream cheese, butter, vanilla, and heavy cream until smooth.
Beat in powdered sugar and salt.  Serve with warm cinnamon roll casserole.
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