Prepare the Cinnamon Roll Crust:

• Preheat the oven to 375°F (190°C).
• Open the cans of cinnamon rolls and set aside the icing.
• On a lightly floured surface, unroll each cinnamon roll into a long strip.
• Press the strips together to form a cohesive dough.
• Roll the dough into a large rectangle, approximately 12×16 inches.
• Starting from one short end, roll the dough tightly into a log.
• Slice the log into ½-inch thick pieces to create mini cinnamon rolls.
• Arrange the mini rolls in a 9-inch pie dish, pressing them together to form an even crust on the bottom and sides.

Prepare the Apple Filling:

• In a large bowl, combine the sliced apples, granulated sugar, ground cinnamon, cornstarch, and lemon juice.
• Toss until the apples are evenly coated.

Assemble the Pie:

• Pour the apple mixture into the prepared cinnamon roll crust.
• Dot the top of the apples with small pieces of unsalted butter.

Bake:

• Cover the pie loosely with aluminum foil to prevent over-browning.
• Bake in the preheated oven for 25 minutes.
• Remove the foil and continue baking for an additional 20-25 minutes, or until the crust is golden brown and the apple filling is bubbly.

Glaze and Serve:

• Remove the pie from the oven and let it cool slightly.
• Warm the reserved icing and drizzle it over the top of the pie before serving.