cup brown sugar
cup butter , softened
cans (17.4 oz)Pillsbury cinnamon rolls with icing
med Granny Smith Apples thinly sliced
teaspoons Saigon Cinnamon (regular cinnamon will work)
tablespoons lemon juice
Heat oven to 375. In a medium bowl mix crumb topping with a fork until large clumps form. Refrigerate. Spoon icing from can or rolls into a small microwave bowl. Cover and refrigerate. Lightly flour rolling pin and work surface. Separate dough into 8 rolls. With rolling pin roll each roll, cinnamon side up into 4 to 5 inch rounds. In a ungreased 9 inch spring form place 1 dough round in center. Arrange 7 dough rounds around center and sides, overlapping slightly as necessary. with fingers press dough t seal together in bottom and use second roll of dough to go up sides of spring form to form crust. Flute edges. In large bowl, gently mix filling ingredients. Spoon filling into pie plate. Sprinkle with crumb topping to cover entire top. Bake 1 hour or until top id golden brown. Cool 1 hour. Before serving heat icing 10 to 15 seconds and drizzle back and forth.