CARAMEL APPLE PIE

1 pkg. Rhodes cinnamon rolls (6 rolls)
thawed but still cold
3 lrg. granny smith apple, peeled and diced
1/4 c. brown sugar
1/2 tsp. cinnamon (I like to use fresh ground)
1/4 c. graham cracker crumbs
2 T. chopped pecans
Icing:
1 packet cream cheese frosting (included with rolls)
3 T. caramel topping

Cut each roll into four pieces and arrange in a pie pan (glass if you
have one) which has been sprayed with non stick cooking spray. Cover
with sprayed plastic wrap. Let rise 2 hours in a warm place. In a
small bowl combine apple, brown sugar, cinnamon, cracker crumbs and
pecans. Remove wrap from pan after dough has risen and sprinkle
apple mixture over the dough. Bake at 350 degrees for 20-25 minutes
or until golden brown and apples are softened. Combine packet of
cream cheese frosting with the caramel topping. Drizzle over warm pie.