In a large bowl, whisk the maple syrup together with the thawed cream cheese frosting packet and set aside.

Place a thawed cinnamon roll between two pieces of wax paper or tin foil and roll/flatten with a rolling pin into a 4-5 inch circle.

Carefully transfer the flattened cinnamon roll to a waffle iron that's been sprayed lightly with cooking spray and heated to medium-low heat. 

Hold the top of the waffle iron down slightly so it does not rise up when the roll plumps. Cook for about 1-2 minutes or until golden brown (waffle irons vary). 

Remove the waffle from the iron with a fork and place on a plate. Repeat with remaining cinnamon rolls, spraying the waffle iron with cooking spray before cooking each waffle. NOTE: Be careful not to touch the hot cinnamon filling from the waffle. Things do get messy. Clean the waffle iron as soon as possible after finishing.

Top with slices of banana, chopped pecans, and a drizzle of the maple cream cheese mixture. Enjoy!