• Preheat the oven to 375°F and brush the inside of a 9x13 baking dish with melted butter. Set the dish aside until ready to use.
• Open the cinnamon rolls, separate them into individual rolls, and set the icing aside to use later. Use a pizza wheel to cut each roll into eight pieces. Sprinkle the cut cinnamon roll pieces into the prepared baking dish.
• Crack the eggs into a four cup measuring cup and whisk slightly. Add the half & half, maple syrup, ground cinnamon, vanilla extract, and kosher salt. Whisk the mixture until well combined. Pour the liquid over the cut cinnamon roll pieces.
• Sprinkle frozen blueberries over the top. Then, cover with aluminum foil and bake in a 375°F oven for 30 minutes. Uncover and bake for an additional 15 to 20 minutes, until golden-brown and fully cooked. The internal temperature should be 165°F and the center should be set firmly.

To Make the Cream Cheese Frosting

• While the casserole is baking, prepare the cream cheese frosting. Start by placing room-temperature cream cheese and unsalted butter into a medium-sized bowl. Beat with an electric hand mixer for about a minute until fluffy and well combined. Then, add the icing that came with the cinnamon rolls and the vanilla extract. Beat until smooth and creamy.
• Add about half of the powdered sugar and beat until well combined. Scrape down the sides of the bowl and add the remaining powdered sugar. Beat until well combined and smooth.
• Remove the casserole from the oven and allow to cool for about five minutes. Then, add the frosting to the top of the casserole. Carefully smooth the frosting with an icing spatula so that it covers the entire top. Serve warm.
• Yield 12 servings