Preheat & Prep Baking Dish: Preheat your oven to 375°F (190°C). Generously grease a 9x13-inch ceramic or glass baking dish with butter or nonstick baking spray.

Prepare Spiced Apple Filling: In a large bowl, gently combine the apple pie filling (or sliced fresh Honeycrisp apples), dark brown sugar, ground cinnamon, nutmeg, cloves, vanilla extract, and fresh lemon juice. Stir gently to coat every apple slice, then spread evenly across the bottom of the prepared baking dish.

Cut & Arrange Cinnamon Rolls: Pop open the two cans of cinnamon rolls and set aside the icing containers for later. Cut each raw cinnamon roll round into 6 equal bite-sized pieces. Scatter the cinnamon roll pieces evenly over the spiced apple layer, covering the fruit completely in a rustic mosaic.

Butter & Cinnamon Sugar Dusting: Brush the melted butter evenly over the tops of all the cinnamon roll pieces, then sprinkle with the cinnamon sugar mixture. This creates a crisp, bakery-style caramelized crust as it bakes.

Bake to Golden Flaky Perfection: Bake uncovered at 375°F (190°C) for 35 to 40 minutes, until the cinnamon roll dough is golden brown, thoroughly cooked through the center (no raw dough underneath), and the spiced apple caramel is bubbling vigorously up around the edges. (If the top browns too quickly at 25 minutes, tent loosely with aluminum foil).

Glaze & Serve Warm: Remove from oven and let stand for 8 to 10 minutes. While still warm, warm the reserved cream cheese icing slightly in the microwave for 10 seconds, then generously drizzle all over the cobbler. Scoop into dessert bowls and serve warm with a scoop of vanilla bean ice cream!