Scoop teaspoonfuls of the cream cheese frosting onto a piece of parchment paper on a baking tray. You'll need about 32. Place the baking tray into the freezer while you prepare the cinnamon rolls.
In a mixing bowl, add the softened butter, brown sugar and cinnamon. Use a fork to blend the ingredients together until smooth.
Open the can of biscuits and roll each biscuit out on a lightly floured cutting board to about ½ inch in thickness.
Spread some of the cinnamon filling on top of each biscuit.
Slice each biscuit into fours.
Remove the frosting balls from the freezer and add a ball to the top of each biscuit piece.
Fold each biscuit piece around the frosting ball and press together to seal the edges.
Combine the additional cinnamon/sugar coating mixture together in a small bowl.
Roll each biscuit ball into the cinnamon/sugar coating.
Place each cinnamon roll ball into the well of a mini muffin pan that's been sprayed with non-stick baking spray. Make sure you put the seam side/edge down.
Repeat this process until all are placed into the muffin pan.
Bake in the oven for 15-17 minutes or until the tops of the cinnamon roll balls are slightly golden brown.
Remove from oven and allow the cinnamon roll balls to cool slightly before removing to a cooling tray.
Melt the extra cream cheese frosting in the microwave and drizzle on top of each cinnamon roll ball.