• Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.
• Mix the filling: In a medium bowl, mix together the butter, sugars, cinnamon and flour.
• Assemble the rolls: Open the crescent roll tubes and separate out each crescent roll into triangles along the seams. Spread cinnamon filling onto the top of each crescent triangle, then roll it up tightly.
• Bake the rolls: Bake for 10-12 minutes or until the cinnamon crescents are golden brown and puffed up.
• Make the glaze: In a small bowl, whisk together the powdered sugar, maple flavor and heavy cream until smooth and to the consistency of a drizzle. You can make it thinner or thicker by adding more or less milk. Drizzle the glaze over the warm rolls.

For traditional cinnamon roll style:

• Open the tube of crescent rolls, unroll the crescent dough sheets, but do not tear along the perforations. Leave it as a rectangle.
• Assemble the rolls: Spread the filling over the rolls, then roll up in a tight log along the long end jelly roll style. Slice the roll with a sharp knife into 9 pieces. Spray an 8x8" baking pan with non-stick cooking spray, then place them cut side down in the pan.
• Heavy Cream: Pour 1/3 cup heavy cream over the rolls...our secret cinnamon roll ingredient works for these, too!
• Bake the rolls: Bake at the same temperature as above, but they may need an extra minute or two of baking time. Then drizzle with powdered sugar.