Preheat the oven to 350 degrees and grease a 9×13 baking dish.
Put the Grands cinnamon rolls into the prepared baking dish.
2 (5 count) cans refrigerated grands cinnamon rolls
Pour the heavy cream over the cinnamon rolls, make sure to pour a little cream in between each roll.
1 cup heavy whipping cream
Melt 4 tablespoons of butter in a small bowl, then mix in the brown sugar and cinnamon.
4 Tbsp butter, 1/3 cup brown sugar, 1/2 tsp cinnamon
Pour the cinnamon, butter, brown sugar mix over the cinnamon rolls.
Cover the cinnamon rolls with foil and place them in the preheated oven.
Bake the covered cinnamon rolls for 30 minutes.
When the rolls are done baking, remove them from the oven and set them aside to cool.
Frosting
Add softened butter and four ounces of cream cheese to a medium-sized bowl.
4 oz cream cheese, 4 Tbsp butter
Whisk the softened butter and cream cheese until they are combined.
Mix in the two containers of frosting from the canned cinnamon rolls.
2 icings from pre-made cinnamon rolls
Whisk in the powdered sugar until the mix is creamy.
1 cup powdered sugar
Spread the cream cheese cinnamon roll frosting over the baked cinnamon rolls once completely cooled.
Notes
Add a crunch by throwing in your favorite nut to the sugar-butter mixture that goes on the top of the cinnamon rolls. These would be delicious with some crunchy pecans on top!Cover with foil as it bakes to ensure that the rolls have time to soak up all the cream without getting too brown on top. Store in an airtight container at room temperature for up to two days or in the refrigerator for up to 5 days. If you do refrigerate, I personally like to either let them sit out at room temperature for about 15-30 minutes to warm up or pop them in the oven for a few minutes.