Preheat oven to 350°F. Spray a 12-inch deep dish pizza pan with cooking spray.

Cut each thawed cinnamon roll into four equal pieces. Arrange all pieces cut-side up in the prepared pan, fitting them snugly together. You should have 48 pieces total covering the pan's surface.

Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place (like a turned-off oven with the light on, or a warming drawer) for 60–90 minutes until the dough pieces puff up and fill in the gaps. If your kitchen is cool, it may take the full 90 minutes. Checkpoint: The dough should look puffy and touching each other, with visible dough rising above the pan's edge by about 1 inch.

While dough rises, peel one large Granny Smith apple and cut it into small dice (about ¼-inch pieces).

In a small bowl, combine the diced apple, ¼ cup brown sugar, ½ teaspoon cinnamon, ¼ cup graham cracker crumbs, and 2 tablespoons chopped pecans. Mix gently until the apple pieces are coated. Checkpoint: The mixture should look like a chunky filling with visible pecans and apple pieces.

Carefully remove the plastic wrap from the risen dough. The dough will be soft and puffy—handle gently to avoid deflating it.

Sprinkle the entire apple mixture evenly over the dough surface, distributing the pecans and graham cracker pieces as you go.

Place the pan on the center oven rack and bake at 350°F for 20–25 minutes. Start checking at 20 minutes. The pie is done when the edges are golden brown to deep brown and the exposed dough between the apple pieces looks set and no longer shiny. The filling will bubble slightly at the edges.

Remove from oven and let cool for 5 minutes on the counter so the frosting mixture won't melt too quickly.

In a small bowl or measuring cup, combine the 1 packet (4 ounce) cream cheese frosting with 3 tablespoons caramel ice cream topping. Stir until smooth and combined—the frosting should be ribbony and drizzle-able.

While the pie is still warm, drizzle the caramel-frosting mixture over the top in a zigzag pattern or thin lines. The warmth will help it set slightly.

Let cool for 10–15 minutes before slicing and serving. The pie cuts best when slightly warm but not steaming hot. Checkpoint: You are ready to serve when the caramel drizzle has set slightly but the pie is still warm to the touch.