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Open up the cans of cinnamon rolls and set aside the icing for later use.
Cut each cinnamon roll into quarters using a knife or a pizza cutter.
Spray your crock-pot with non-stick cooking spray, covering both the bottom and sides.
Place one layer of the quartered cinnamon rolls at the bottom of the crock-pot.
In a small bowl, whisk together the eggs, milk, maple syrup, vanilla, and cinnamon until well combined.
Pour this egg mixture evenly over the layer of cinnamon rolls in the crock-pot.
Add the remaining quartered cinnamon rolls on top of the egg mixture.
Drizzle one icing packet over the top layer of cinnamon rolls.
Cover the crock-pot with its lid and cook on low for 2 to 2 ½ hours.
