Preheat your oven to 350°F (175°C). Grease a 9x13-inch ceramic or glass baking dish generously with softened butter or non-stick baking spray.

Open both cans of cinnamon rolls and set aside the icing packets for later. Cut each uncooked cinnamon roll into 6 equal bite-sized pieces using a sharp knife or kitchen shears. Scatter the pieces evenly across the prepared baking dish so they cover the bottom in a loose mosaic layer.

In a medium mixing bowl, combine the diced Honeycrisp apples, melted butter, brown sugar, ground cinnamon, nutmeg, cornstarch, and pure vanilla extract. Toss vigorously with a spatula until every apple piece is coated in a glistening spiced glaze.

Spoon the spiced apple mixture evenly over and between the cut cinnamon roll pieces. Slowly pour the 1/3 cup of warm heavy cream evenly into the crevices of the dish—this creates steam and ensures an impossibly soft, bakery-style pull-apart crumb.

Bake uncovered for 28 to 32 minutes until the cinnamon roll pieces are puffed, golden-brown on top, and cooked through in the center, and the apples are tender and bubbling with caramel syrup.

Remove from the oven and let cool for 5 minutes. Snip the corner of the reserved cream cheese icing packets and drizzle generously over the hot bake. Drizzle the warm salted caramel sauce in cascading ribbons over the top, and finish with a shower of toasted chopped pecans. Serve warm, optionally with a scoop of vanilla bean ice cream.