Preheat oven to 400 F.

CINNAMON ROLL PREPARATION: Cut up one pack of cinnamon roll dough by dividing it into two 4 pack buns and cutting each stack lengthwise and crosswise (4 times in total).

ROLL/CINNAMON/RAISIN MIXTURE: In a medium bowl, combine 2 eggs, ¼ cup milk, 2 teaspoons cinnamon, 1 teaspoon vanilla extract and ¼ cup raisins. Whisk until smooth. Add cinnamon roll pieces to this mixture to allow the them to absorb some of the mixture to prevent sogginess and extended baking time.

APPLE/BROWN SUGAR MIXTURE: Heat up 1 tablespoon butter with ½ cup brown sugar in a small pan, add peeled and diced apples (two green apples) and cook them until soft, about 5 minutes.

PUTTING THE PIE TOGETHER: Grease 9 inch baking dish with butter (I used round glass one) and pour dough mixture with cut up cinnamon roll onto a greased baking dish, followed by the apple mixture. Sprinkle with additional raisins on top of the apples for decoration. At this point the dish will look like it has extra liquid – this is GOOD. Some of this liquid will be absorbed while cooking AND after it's exposed to air/oxygen when cooling off, resulting in soft and moist bake. Bake for 30 minutes at 400 F.

HOMEMADE ICING: Mix 1 cup of SIFTED powdered sugar, 1 tablespoon heavy cream and 4 oz of cream cheese together really well with a whisk. Icing can be spread over the pie with a fork after the pie is cooled off.