Preheat oven to 350 degrees F and lightly grease 9-inch round or square pan.
Lightly flour work surface. Roll out crescent dough, but do not separate into triangles. Press seams together to form one rectangular dough sheet.
Sprinkle surface with chocolate chips, toffee bits, and cinnamon, pressing lightly into dough.
Starting from long side, roll to form log. Cut log into 12 even slices (about 1-inch each) with sharp knife. Place rolls in prepared pan.
Place into a round or square baking dish, or onto a baking sheet. They can be close together or spread apart; it’s your preference.
Bake 15 to 17 minutes or until golden brown.
Meanwhile, prepare the salted caramel icing. Spread icing on hot rolls. Garnish with additional chocolate chips or toffee bits if desired.
Melt butter in small saucepan over low heat.
Stir in brown sugar, milk, vanilla, and 1/8 teaspoon salt.
Cook, stirring constantly, over low heat for about 3 minutes. Do not boil.
Remove from heat. With whisk, gradually blend in powdered sugar. Add additional salt, if desired.
Add additional milk if needed for desired spreading consistency.
Spread icing on hot rolls and sprinkle on more chocolate chips and toffee bits, if desired.