Remove cinnamon rolls from can and flatten them in pairs with a rolling pin until about 6 inches in diameter. Spray a muffin tin with nonstick spray and press down on each cinnamon roll, leaving a lip around the top. Spray the underside of a second muffin tin and place it on top of the first muffin tin. This is to keep the bowls from puffing up in the oven.
Bake for 8 to 10 minutes, or until golden brown. Let cool.
Scoop ice cream into each cinnamon roll cup and top with whipped cream, chocolate sauce, sprinkles, and a maraschino cherry.