In bowl, mix together cinnamon and sugar.
Gently roll out croissant dough. Do not separate at the seams. Pinch the precut seams together to close. Sprinkle generously with cinnamon/sugar mixture.
Carefully roll each section. Cut each log into 4 pieces. Place in a greased 6-quart slow cooker. For a traditional cinnamon roll, face spiral up. For a french pain au chocolat shape, place with spirals to the side and seam side down.
Layer the top of the slow cooker with a few paper towels to soak up any excess moisture. Cook on high for 1 hour 45 minutes.
Meanwhile, whisk together cream cheese, powdered sugar, and milk to make frosting.
Smother the tops of cinnamon rolls with icing while still warm in slow cooker. Or if you prefer, remove rolls first and top them with icing.
Tip: Try adding in chocolate chips and cooking seam side down for a pain au chocolat with a cinnamon twist!