Preheat oven to 350 degrees F and butter the bottoms and sides of a cast iron skillet (I used a 9" skillet).
In a bowl, combine the sugar, brown sugar and cinnamon. Stir well.
Remove the biscuits from the package and using a rolling pin, roll each biscuit out until they are thin strips, about ¼" thick.
Dip each strip into the melted butter and then toss the stip into the cinnamon and sugar mixture.
Roll the first strip as if you were making a regular cinnamon roll, but for each additional strip, wrap it tightly around the first roll, continuing until you have formed one giant cinnamon roll.
You will do this until you have used all of the biscuits or the dough has reached the edge of the pan.
Bake for 18-20 minutes.
Cream Cheese Frosting
cream cheese, at room temperature
While the cinnamon roll is baking, whisk together cream cheese and 2 tablespoons milk. Slowly add the confectioner's sugar while still whisking. If the frosting seems a little thick, add a little bit more milk.
When the cinnamon roll is finished, remove from the oven and let set for 5 minutes.
Frost, smothering the cinnamon roll with the cream cheese frosting and serve immediately.