Grease the interior of a 6-quart slow cooker with butter or non-stick cooking spray.

Open the cinnamon roll cans and set the included icing containers aside for later use.

Cut each individual cinnamon roll into 4 to 6 bite-sized pieces.

Distribute the cinnamon roll pieces evenly across the bottom of the slow cooker.

In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, and maple syrup until the mixture is homogeneous.

Pour the egg mixture over the cinnamon roll pieces, ensuring they are thoroughly and evenly coated.

Cover the slow cooker and cook on the LOW setting for 2.5 to 3 hours, or until the center is set and the edges are golden brown.

Turn off the heat and drizzle the reserved icing over the top of the warm casserole before serving.