Preheat your oven to 350°F (175°C). Spray a 9x13 inch casserole dish with cooking spray.

In a medium bowl, whisk together eggs, half and half, and vanilla extract. Add cinnamon and nutmeg, whisk until frothy.

Cut refrigerated cinnamon rolls into 1-inch pieces and spread evenly in the casserole dish.

Pour the custard mixture over the cinnamon roll pieces, ensuring they are all coated.

Bake in the preheated oven for 30-35 minutes until golden brown.

Let sit for 5-10 minutes, then drizzle with maple syrup and icing before serving.