Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C) and grease a 9x13-inch ceramic or glass baking dish with softened butter or baking spray.

Arrange Cinnamon Rolls: Open both cans of jumbo cinnamon rolls and arrange all 10 rolls evenly in the dish, leaving about 1/2-inch between them to give them room to expand. Set aside the two icing cups for the frosting.

Pour the Warm Heavy Cream: Microwave 3/4 cup of heavy whipping cream for 25 to 30 seconds until lukewarm (around 100°F). Pour the warm cream evenly over the tops and down into the spaces between each cinnamon roll.

Whisk and Drizzle Cinnamon Butter: In a small bowl, whisk melted butter, dark brown sugar, Saigon cinnamon, vanilla extract, and salt until smooth. Spoon and drizzle this rich caramelized butter mixture evenly across the crown of each roll.

Bake Covered then Uncovered: Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 25 to 30 minutes. Remove the foil and bake uncovered for an additional 8 to 10 minutes until the tops turn golden-brown and the centers spring back gently.

Whip the Bakery Frosting: While rolls bake, beat softened cream cheese and butter with a handheld mixer until completely smooth. Beat in the reserved icing cups, powdered sugar, and vanilla extract until fluffy.

Two-Stage Glazing & Serve: Let rolls rest for 5 minutes after baking. Spread half of the cream cheese frosting over the warm rolls so it melts into every hot crevice. Spread remaining frosting on top right before serving warm!