Preheat oven to 350°F. Stack 1 piecrust evenly on top of remaining piecrust; roll out to a 16-inch circle on a lightly floured work surface. Fit inside a 10-inch cast-iron skillet. Prick bottom of piecrust all over with a fork. Cut and fit a sheet of parchment paper inside piecrust, leaving a 2-inch overhang on all sides. Fill with pie weights or dried beans. Bake in preheated oven until edges of crust begin to turn golden, about 15 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake until crust is golden and crisp, 10 to 15 minutes. Transfer to a wire rack; let cool about 10 minutes.

Meanwhile, cook apples, sugar, and cinnamon in a large nonstick skillet over medium, stirring occasionally, until apples are tender, 15 to 20 minutes. Drain mixture, reserving liquid; transfer apples to a large bowl. Whisk together cornstarch and water in a small bowl. Return reserved apple liquid to skillet; bring to a boil over medium-high. Whisk in cornstarch mixture; cook, stirring constantly, until thickened, about 1 minute. Pour mixture over apples in bowl, and stir to combine. Pour apple mixture into cooled piecrust.

Remove cinnamon rolls from package; reserve icing. Cut each of the 8 cinnamon rolls in half horizontally. Arrange cinnamon roll pieces on top of apple mixture in piecrust. Bake at 350°F until cinnamon rolls are golden brown, 20 to 23 minutes. Cover with aluminum foil; return to oven, and bake until cinnamon rolls are fully cooked through, about 10 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Spread reserved cinnamon roll icing over top of pie.