Cinnamon Roll Apple Cobbler Pie

1/2 stick butter, softened
1/2 c. sugar
1 T. cinnamon
2 store bought refrigerated rolled pie crusts
Filling:
6 c. thinly sliced peeled apples
3/4 c. brown sugar
2 T. plain flour
1 t. cinnamon
1/4 t. nutmeg
pinch of salt
Glaze:
1/2 stick butter, softened
2 c. confectioners sugar
1 t. vanilla
3-6 T. milk

Preheat oven to 425. Whisk together butter, sugar, and cinnamon. Unroll one pie crust on a lightly floured surface. Spread butter mixture over crust. Tightly roll into a log. Place in freezer. Gently unroll and press remaining pie crust into a 9" pie dish. Mix apples, brown sugar, flour, cinnamon, nutmeg, & salt. Spoon into pie dish. Leave access juice in mixing bowl. Remove log from freezer and slice into 1/4" thick slices. Arrange slices on top of crust until covered. Fold edges over and bake 40-45 minutes until apples are tender. Cover crust with foil halfway through baking time if browning too quickly. Remove from oven and cool 15-20 minutes. Whisk together glaze ingredients, starting with 3 T. milk and add more as needed, Drizzle over pie before serving.