Begin by greasing your slow cooker with about two tablespoons of melted unsalted butter, ensuring all surfaces are evenly coated.

Open the package of refrigerated cinnamon rolls and cut each roll into quarters. Evenly distribute the pieces at the bottom of the greased slow cooker.

In a medium-sized bowl, whisk together three large eggs, one cup of heavy cream, one cup of whole milk, a splash of maple syrup, a teaspoon of vanilla extract, two teaspoons of ground cinnamon, and a pinch of salt until smooth.

Gently pour the custard mixture over the arranged cinnamon roll pieces in the slow cooker. Press down on the rolls to help them absorb the custard.

Cover the slow cooker and set it to cook on High for 2.5 hours or Low for 6 to 8 hours.

Once cooked, remove the lid and microwave the cream cheese icing alongside a tablespoon of melted butter until smooth. Drizzle over the casserole before serving.