Preheat oven to 350°F. Spray a 9-inch pie plate or pan with nonstick cooking spray.

Place small diced apples, 1 tablespoon brown sugar, ground cinnamon, and 1 tablespoon of water in a small bowl. Stir. Cover loosely with plastic wrap and cook on high power for 2-3 minutes, or until apples are just slightly translucent. Drain well.

While the apples are cooking, cut each cinnamon roll into 6 pieces. They'll fall apart a little, that's okay. Sprinkle the pieces evenly in the prepared pan. Once the apples are done, drain them well and sprinkle them over the cinnamon roll pieces.

Stir the melted butter and 1/3 cup brown sugar together, then pour over the top of the apples and cinnamon rolls. Bake for 28-33 minutes or until cooked through in the center.

Just before serving, place the icing that came with the cinnamon rolls in a small bowl. Heat for about 10 seconds so it's pourable. Stir in heavy whipping cream (or milk) to make it more of a glaze, then pour over the top of the casserole. Serve warm or room temperature.

Store tightly covered in refrigerator for up to 2 days.