Spray 6-quart oval slow cooker with non-stick cooking spray.

In a medium sized microwaveable bowl, add brown sugar and butter. Place in microwave on high for 1 minute. Once done, mix well with a fork until smooth. Then add in 1/2 portion (4 oz) of cream cheese, and mix with fork until smooth. Once done, add in milk and mix with fork until smooth.

Cut cinnamon rolls into 4ths, and place the pieces into a large bowl. Once down, pour your sugar and cream cheese mixture over the cinnamon roll pieces. Gently mix with a spatula. Pour contents into slow cooker.

Place towel over slow cooker, and then cover with lid. Cook on the low heat setting for 1 hour. Once time is up, using potholders, lift ceramic container from heating element, turn 180 degrees, and reinsert to heating element. When done, allow to cool 10-15 minutes before serving. Be sure that machine is not in warm mode.

While cinnamon roll casserole is cooling, make icing. In a medium sized bowl, add in remaining cream cheese and the icing from cinnamon rolls. Mix until smooth, and spoon over casserole.