Preheat the oven to 350 degrees Fahrenheit.

Roll out the crescent roll dough on a clean surface.

In a bowl add the butter, brown sugar, and cinnamon. Mix together until combined into a thick paste.

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 them into a baking dish about an inch or so apart from each other.

Pour the heavy cream over the rolls. Bake 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.

Then add the sugar and vanilla extract. Mix again until smooth.

Once the cinnamon rolls are baked, coat them 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!