For the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let it sit for 10 - 12 minutes.

Assemble the Cinnamon Rolls: Unroll the crescent roll dough and brush or drizzle both pieces with melted butter. Sprinkle them with brown sugar and cinnamon, spreading almost to the edge, leaving approximately ½ inch space on the long sides for sealing. Lightly dampen along the ½ inch bare edge with water to create a seal. Roll from the bottom up until you have a tight tube. Cut each roll into 8 even portions.

Bake the Cinnamon Rolls: Place each slice flat on a parchment-lined baking sheet.

Bake for 10 - 15 minutes or until golden brown and soft. Set aside for 3 - 5 minutes to rest. While resting, make the glaze.

Make the Cinnamon Roll Glaze: In a saucepan over low heat, whisk heavy cream and powdered sugar. Continue to whisk until fully combined and warmed throughout. Then whisk in the vanilla.

Prepare the Egg Filling: Once the eggs are done, place them in an ice bath to cool. Once cool, carefully peel them under cold running water. Slice each egg in half lengthwise, remove the yolks, and place them in a mixing bowl. Add the mayo, dijon, vinegar, chives, salt and pepper. Mash together until well combined and smooth.

Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle it with paprika and dill for garnish.

Serve: Serve mini cinnamon rolls with the warm glaze on the side for dipping, alongside the deviled eggs. Enjoy with a glass of cold milk.