• Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, mix together the butter, brown sugar, cinnamon and flour.
• 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 for 10-12 minutes or until the cinnamon crescents are golden brown and puffed up.
• While the crescents are baking, 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.
• Serve immediately.

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.
• 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.
• Pour 1/3 cup heavy cream over the rolls...our secret cinnamon roll ingredient works for these, too!
• Bake at the same temperature as above, but they may need an extra minute or two of baking time.
• Drizzle with powdered sugar after they cool slightly.
• Serve immediately.