In a bowl add the butter, brown sugar, and cinnamon. Mix together until combined into a thick paste.
Roll out the crescent roll dough on a clean surface. Spread the brown sugar and cinnamon mixture all over the crescent roll dough, coating evenly.
Lengthwise, roll the dough tightly into a log. Use a very sharp knife or a piece of string to cut even 1 ½ inch cinnamon rolls.
After cutting them all out, place the rolls into a baking dish about an inch or so apart from each other.
Pour the heavy cream over the rolls. Place the baking dish in the oven for 20 minutes or until puffy and slightly golden.
While those are baking, make the cream cheese frosting. Add the cream cheese and butter to a mixing bowl and blend together with a fork or whisk.
Add the powdered sugar and vanilla extract. Mix again until smooth.
Once the cinnamon rolls are out of the oven, coat with the cream cheese frosting while still warm. This will allow the frosting to melt over the rolls.
Serve and enjoy the mini cinnamon rolls while still warm!
Notes
Roll the dough out on a piece of parchment paper, cutting board, or lightly floured surface to keep the dough from sticking.