Preheat the oven to 350 F. Open the canned dough and cut the biscuits into quarters and place into a medium sized bowl.
Melt the butter and pour over the dough. Use your hands to toss the dough in the butter until it is completely covered.
Add the brown and white sugars to the bowl and stir until it begins to coat the dough. Add the cinnamon to the bowl and combined until the dough is coated.
Grease a muffin tin with butter or spray oil. Arrange three pieces of dough in each hole. Bake for 15-20 minutes or until the muffins are golden brown and have puffed up.
While the muffins are baking, whisk together the heavy cream and powdered sugar until a thick icing forms.
Remove the muffins from the oven and let cool in the tin for about five minutes. Tip the muffins out onto a cooling rack or plate. Pour the icing over the tops of the muffins while still warm.
Serve warm or room temperature. Enjoy!