Crescent roll cinnamon rolls are buttery and flaky cinnamon rolls made with crescent roll dough, filled with a cinnamon brown sugar filling, topped with a creamy cream cheese glaze.
Prepare the cinnamon roll filling by mixing the room temperature butter with the brown sugar, cinnamon and vanilla extract until smooth and well combined.
Carefully unroll the dough, slightly overlap all 8 dough triangles at each of the perforated sections and press down to form one crescent roll dough sheet. Use your fingers or a rolling pin to press or roll out the dough slightly, ensuring there are no holes in the dough.
Using the back of a spoon, small spatula or a frosting knife, spread the cinnamon roll filling across the dough sheet. Starting at the bottom roll the crescent roll dough into a log shape, making sure to keep the filling inside of the dough.
Using a sharp, serrated knife, cut the log into your desired number of cinnamon rolls. One can of crescent roll dough makes 6 cinnamon rolls. Place the cinnamon rolls in the baking dish.
Bake the cinnamon rolls at 350 F (177 C) for about 25 - 30 minutes or the tops of the crescent cinnamon rolls are golden brown and the centers are set. Cool the cinnamon rolls for about 10 minutes.
Cream the cream cheese, butter, powdered sugar, vanilla and heavy cream together until smooth. Spread the cream cheese frosting onto warm crescent cinnamon rolls and enjoy.