Preheat your oven to 375 degrees. Spray a 8-9 inch cake pan or pie plate with cooking spray. Set aside.
Separate the the dough into 8 rolls. Then cut each roll into 4 pieces. Arrange the cinnamon roll pieces in the prepared pan.
In a small bowl, mix together the cranberry sauce and cream cheese until well combined. Spread evenly over top of the dough in the pan.
In another small bowl, make the streusel topping by whisking together the flour, brown sugar, and cinnamon. Cut the cold butter into the mixture using two butter knives or a pastry cutter until a pebbly mixture is formed. Fold in the sliced almonds.
Sprinkle the streusel mixture over top of the cranberry/cream cheese topping.
Bake for 25-30 minutes, or until the streusel topping is golden brown and the cranberry topping is bubbly. Allow to cool to warm at least 15 minutes.
Drizzle with the icing from the can of cinnamon rolls, and then cut into 8 slices.