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Add three tablespoons of butter and three tablespoons of light brown sugar to a measuring cup.
Microwave for about 30 to 40 seconds until the butter is nice and bubbly.
Add one teaspoon of vanilla extract.
Whisk everything together until well combined.
Pour the mixture into the bottom of a baking dish.
Open the first can of cinnamon rolls, set the icing aside, and place the rolls in a row in one side of the baking dish.
Open the second can of cinnamon rolls, set the icing aside, and place the rolls in a row on the other side of the baking dish.
Drizzle about a half a cup of heavy cream across the top.
Cover the dish with foil and bake at 350°F for 30 minutes.
Remove the foil and bake for another 20 minutes uncovered, or until golden brown and cooked through.
Check inside to make sure the dough is cooked all the way through.
Microwave the icing cups for 10 seconds until easy to drizzle.
Pour the icing over the cinnamon rolls.
Drizzle some caramel sauce from the bottom over the top of the cinnamon rolls.