On a lightly floured surface, roll out crescent dough, pinching seems together to form one sheet.
Sprinkle evenly with Hershey's Semi-Sweet Chocolate Chips, Heath Toffee Bits and cinnamon. Roll lengthwise (from the long side) to form a log. With a sharp knife, cut the log into 12 even slices. 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 at 375 degrees for about 15-17 minutes, or until golden brown.
While the rolls are cooking, make the salted caramel icing.
Over medium-low heat, melt the butter. Stir in brown sugar, milk, vanilla and 1/8 teaspoon kosher salt. Cook for about 3 minutes. Do not boil as caramel can burn. Remove from heat and stir in confectioner's sugar. Taste, and stir in more salt if desired.
If icing is too thick, or becomes thick while standing waiting for the rolls to bake, stir in a splash of milk.
Spread icing on hot rolls and sprinkle on more chocolate chips and toffee bits, if desired.