Preheat the oven to 350°F (175°C) and lightly coat a 9x13 inch casserole dish with cooking spray to prevent sticking.

In a medium bowl, combine the large eggs, half and half (or cream), vanilla extract, cinnamon, and nutmeg. Whisk until fully incorporated and frothy.

Cut the refrigerated cinnamon roll dough into 1-inch pieces and place them evenly into the greased baking dish.

Pour the egg mixture over the cinnamon roll pieces, ensuring every piece is drenched.

Bake for 30-35 minutes until the top is golden brown and slightly crispy.

Remove from the oven, drizzle with maple syrup and icing packets, and let it rest for 5-10 minutes before serving.