Ronnie Woo's Cinnamon Roll Apple Cobbler Pie

Preheat oven to 425˚F. In a bowl, whisk together the butter, granulated sugar and ground cinnamon until combined. On a lightly floured surface, unroll 1 pie crust. Spread butter mixture evenly over dough and tightly roll into a log. Transfer to freezer as you prepare recipe. Gently press the remaining pie crust into an ungreased 9-inch pie dish.

Make the apple filling: In a large bowl, mix apple slices, brown sugar, flour, cinnamon, nutmeg and salt. Spoon into the crust-lined dish, leaving any excess juices in the mixing bowl.

Remove the prepared dough log out of the freezer and slice into ¼-inch-thick slices. Arrange slices on top of pie until the entire top is covered in slices. Fold edges over and bake for 40-45 minutes or until apples are tender. Check pie halfway through and cover crust with foil if browning too quickly. Remove from oven and let cool 15-20 minutes.

Make the glaze: In a mixing bowl, whisk together butter, confectioners’ sugar, vanilla extract and 3 tablespoons milk. Add more milk as needed to reach desired consistency. Drizzle glaze over pie before serving.