Preheat oven to 350 degree F. Lightly grease a 9x13-inch baking dish with non-stick spray.

Melt butter in microwave-safe bowl and stir in brown sugar and cinnamon.

Pour 1 cup of heavy cream into the bottom of the dish until it is covered. There will be a little cream left you can pour this over the cinnamon rolls.

Open the cinnamon rolls and pull them apart placing each one in the baking dish. I find that baking dishes vary slightly in size so do your best to leave a little space between each roll but it is ok if they touch or even press together. They do grow a lot as they bake so don’t pack them in tightly. Pour any remaining cream over the rolls.

Distribute the cinnamon sugar mixture over each cinnamon roll.

Cover the dish with aluminum foil and bake for 35 minutes then remove the foil and continue to bake for an additional 10 minutes until most of the cream is absorbed and tops are golden brown.

Once the rolls have finished baking remove them from the oven and let them cool for 10 minutes.

While the rolls are cooling add the packaged icing to a bowl along with 4 ounces of cream cheese and the vanilla extract. Stir together until smooth. You can add a small amount of cream if needed to get to a spreadable consistency.

After the rolls have cooled for 10 minutes spread the frosting over the top of the rolls and serve warm.