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In a bowl, combine the cinnamon and sugar. Mix until well blended and the mixture is light brown in color.
In a separate bowl, melt the stick of butter completely (you can use the microwave or stovetop for this).
Spray a loaf pan thoroughly with baking spray to prevent sticking.
Open both cans of cinnamon rolls. Take each cinnamon roll individually, press and gently stretch it out a bit.
Dip each flattened cinnamon roll in the melted butter, ensuring it is fully coated. Then, dip it in the cinnamon sugar mixture, covering every side.
Place each coated cinnamon roll, standing upright on its side, into the loaf pan. Repeat with all rolls until the pan is full.
Pour the heavy cream evenly over and between the arranged cinnamon rolls in the loaf pan.
Bake the loaf at 350°F (175°C) for 20 to 25 minutes, or until golden and cooked through.
Let the pull apart bread rest for 5 to 10 minutes after baking. Drizzle the icing that came with the cinnamon roll packages over the top.