Unroll each can of cinnamon rolls and cut each one into 4 pieces.
Spray 9 x13 pan with non-stick spray.
Melt butter in glass dish. Place sugar in another dish.
Dip each cinnamon roll in the butter and roll in sugar. Place each piece in 9 x13 pan.
In mixing bowl, whisk together eggs, cream, coffee cream, vanilla and spices; pour over cinnamon rolls.
Cover and refrigerate overnight.
The next morning, uncover and bake on 350 degrees 30-35 minutes.
Pour on both containers of icing and spread gently.
Scatter the pecans on top and enjoy!