Preheat oven to 350° and grease two 9" round cake pans. Open the cans of cinnamon rolls and set the frosting aside.
Place the cinnamon rolls in the pans (1 can per pan). They will be tight-just squeeze them in!
In a small bowl, combine the flour, brown sugar, cinnamon and melted butter until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cinnamon rolls.
Bake at 350° for 15-20 minutes.
While the cake is baking, make the frosting for the middle layer: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
Remove cake from the oven. Look for golden brown tops and slightly crispy edges.
Let cool in the pans, then carefully remove (it should all be one piece) and place one layer on a cake plate.
Frost the bottom layer with the cream cheese icing. Use as little or as much as you like. (In retrospect, I did not slather enough on mine.)
Top with the remaining cake layer and then drizzle with the frosting that came in the cans.
Serve warm for best "Mmmm...." inducing results!
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