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Prepare the cinnamon rolls for baking according the package directions. For Rhodes cinnamon rolls, place them in a lightly greased baking dish, loosely covered at room temperature for 3 - 5 hours or 8 - 10 hours in the fridge. The cinnamon rolls should double in size when they are ready to bake. For canned cinnamon rolls such as Pillsbury or Grands, the rolls are ready to bake as soon as the oven is preheated.
Fully preheat the oven to the package directions. Pour the heavy cream on top of and all around the unbaked cinnamon buns.
Make the brown sugar butter by whisking the melted butter with brown sugar and cinnamon until fully combined. Pour on top of each of the cinnamon rolls.
Bake the cinnamon rolls according to the package directions. For the Rhodes cinnamon rolls, bake the gooey cinnamon rolls at 350 F (177 C) for about 20 minutes or until golden brown.
Cool the cinnamon rolls for about 10 minutes before topping with the homemade cream cheese frosting.
Make the cream cheese frosting by whisking melted and cooled butter with cream cheese, vanilla extract and powdered sugar until smooth and well combined. Spread generous dollops of the icing on top of each gooey cinnamon roll. Pull a roll out of the pan and enjoy!