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Preheat oven to 375°F.
Unroll both cans of crescent roll sheets. Cut each sheet into two 12" by 4" rectangles.
Spread butter evenly on all four rectangles.
In a small bowl, mix together powdered sugar, brown sugar, and cinnamon. Sprinkle evenly on top of buttered crescent roll sheets.
Sprinkle 1 tablespoon of orange zest on top of sugar mixture.
Roll each rectangle lengthwise and pinch edges to seal.
Using a serrated knife, cut 2" cinnamon rolls and place swirl-side down in a mini-muffin pan (sprayed with nonstick baking spray).
Bake 14-16 minutes or until golden brown.
To make glaze, whisk together powdered sugar, orange juice, vanilla extract and remaining orange zest. Drizzle over mini crescent cinnamon rolls.