Preheat the oven to 350F and grease a 9” pie pan with nonstick baking spray. 

Roll out each cinnamon roll so that it is no thicker than ⅛”-- about the size of your palm in diameter. 

Line the bottom of the pie pan with cinnamon rolls and pinch the seams together, so you have one large crust. 

Next, add the apple pie filling to the pan and spread it out into an even layer. 

Top the apple pie filling with cinnamon rolls and pinch the seams to seal in the filling. 

Cover the pie with aluminum foil and bake it for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cinnamon rolls are golden brown. 

Allow the pie to cool completely, and then drizzle with the frosting from the cinnamon rolls. 

Store any leftover pie covered in plastic wrap at room temperature for up to two days.