Preheat the EGG for indirect cooking with the convEGGtor at 450°F/232°C degreesF.

Take the cinnamon roll dough out of the package and unroll it onto a clean surface.

In a small bowl, mix together the brown sugar and ground cinnamon until well combined.

Brush the melted butter evenly over the entire surface of the dough.

Sprinkle the brown sugar and cinnamon mixture evenly over the melted butter.

Starting at one end, tightly roll the dough into a log shape.

Slice the log into individual rolls, about 1 inch thick.

Place the cinnamon rolls on a greased baking sheet or in a cast iron skillet.

Place the baking sheet or skillet on the EGG and close the lid.

Bake the cinnamon rolls for 15-20 minutes, or until they are golden brown and cooked through.

While the cinnamon rolls are baking, prepare the cream cheese icing according to the instructions on the package.

Once the cinnamon rolls are done, remove them from the EGG and let them cool for a few minutes.

Drizzle the cream cheese icing over the warm cinnamon rolls.

Serve the delicious cinnamon rolls warm and gooey, and enjoy!

Serve the cinnamon rolls with the cream cheese icing on top for a sweet and creamy finish. The recipe makes about 8 servings, so share them with family and friends or indulge in a tasty treat all by yourself!

In a small saucepan, heat the maple syrup over medium heat until warmed through.

Stir in the chopped pecans and cook for another minute or two.

Remove from heat and let the glaze cool slightly.

Drizzle the maple pecan glaze over the warm cinnamon rolls before serving.

For an extra touch of sweetness and crunch, try adding a drizzle of maple syrup and a sprinkle of chopped pecans on top of the warm cinnamon rolls. It will take these already delicious rolls to the next level!