Preheat the oven to 375°F. Spray a 9" round baking dish or pie pan with cooking spray.
In a small mixing bowl mix together the brown sugar, butter and cinnamon.
Unroll the crescent rolls to form roughly a 13 x 9 inch rectangle. Press the perforations together and roll until smooth.
Spread the butter, brown sugar and cinnamon mixture evenly over the crescent rolls from end to end.
Cut the banana through the middle lengthwise, then cut into chunks. Arrange over the crust.
Sprinkle the toffee chips over the bananas and begin to roll starting with the widest edge.
Cut the roll into 12 one inch pieces.Arrange each piece in the baking dish, leaving even spaces between each roll.
Bake for 18 minutes or until golden.
Meanwhile, using an electric mixer, beat together caramel, cream cheese, vanilla and cinnamon until smooth. Set aside. [The topping pours more easily if heated in the microwave until the consistency of a thick syrup. Heat in 20 second increments and stir until thin enough to spread on top.]
Remove from the oven and spread the caramel cream cheese icing on top while warm. Sprinkle with toasted pecans, if desired.