Preheat the oven to 350°F. Line a cookie sheet with parchment or a silpat liner.

Melt 2 tablespoons of butter in a small skillet over low-medium heat. Add diced apples, cinnamon, and granulated sugar. Cook, stirring occasionally, until the apples are just beginning to turn translucent, about 15 minutes. Cool for at least 10 minutes.

Unroll the crescent rolls on a cutting board, keeping them in a rectangle as much as possible. Press the seams together to form one big rectangle.

Spread the cooked apples over the crescent rolls. Roll up tightly and slice into 8 equal portions. Place on the prepared baking sheet.

Bake for 15-25 minutes, or until golden on top and cooked through.

While baking, make the frosting. Melt 2 tablespoons of butter with brown sugar and cook for 2 minutes, stirring constantly. Remove from heat and whisk in powdered sugar, then add vanilla and 2 tablespoons of cream. Add more cream for desired consistency.