Preheat your oven to 350 degrees.
Spread your crescent roll dough out, and pinch together the seams from 4 of the triangles. Repeat with the 4 additional triangles and then press together the two squares to create one long rectangle.
Use a rolling pin to smooth the seams and roll the dough into a nice rectangle. Set aside.
Combine your butter, brown sugar and corn syrup for your caramel topping in a small sauce pan.
Heat over medium high heat until mixture boils, stirring often to mix everything together.
Pour caramel into a greased 9x9 in baking pan.
Spread melted butter over the dough.
Combine your cinnamon and brown sugar in a small bowl.
Sprinkle the cinnamon and brown sugar over the top of the dough.
Roll into a long log and cut into 16 pieces.
Place your cinnamon rolls into the caramel in your baking dish.
Bake for 18-20 minutes until tops are golden.
Allow pan to set for 2-3 minutes.
Place a pan or dish over your baking dish, flip over together.
Leave your baking dish over the cinnamon rolls for about a minute to allow caramel to fall down, and make sure cinnamon rolls fall down too.