✓ Preheat oven to 175°C / 350°F

✓ Line a 9-inch round baking pan with parchment

✓ Unwrap cinnamon rolls and arrange them in the pan, overlapping slightly

✓ Set frosting aside in a small bowl

✓ Melt butter over medium heat in a saucepan

✓ Add chopped apples, sugar, and 3 Tbsp water; stir to combine

✓ Sprinkle 1 tsp cinnamon over the apple mixture

✓ Stir in 1 Tbsp cornstarch dissolved in 2 Tbsp water

✓ Simmer until the sauce thickens and coats the back of a spoon

✓ Remove apple mixture from heat and let cool slightly

✓ Spread the cooled apple mixture evenly over the arranged cinnamon rolls

✓ Cover the pan loosely with aluminum foil

✓ Bake for 20 minutes

✓ Remove foil and bake an additional 5 minutes

✓ Whisk together 1 tsp cornstarch with 2 Tbsp water for glaze

✓ Drizzle the glaze over the hot pie

✓ Drop reserved frosting dollops across the surface

✓ Allow the pie to rest in the pan for 10 minutes

✓ Run a thin metal spatula around the pan edge to release the crust

✓ Invert the pan onto a serving plate; gently tap to release

✓ Slice with a sharp knife, wiping the blade between cuts