Preheat the oven to 350 degrees F and spray a pie pan with a non-stick cooking spray.

Open the cinnamon rolls and set the icing aside. Cut each of the cinnamon rolls in half (to make 2 thinner cinnamon rolls).

Sprinkle flour on a working surface and use a rolling pin to roll out the cinnamon rolls with flour to make them thin.

Layer the bottom of the pie pan with the cinnamon rolls to create the crust of the pie.

Stir together the brown sugar, flour, cinnamon, melted butter and chopped pecans in a mixing bowl.

Spread 2/3 of this mixture over the crust in the pie pan.

Layer the rest of the cinnamon rolls on top of the pie to make the top crust. Pinch together any holes and gently press the crust onto the bottom layer of cinnamon roll so that they are pinched together.

Spread the remaining filling on top of this layer of cinnamon rolls.

Cover the entire pie with foil and bake for 20 minutes.

Remove the foil and bake for 10 more minutes to brown the top of the pie.

Allow the pie to cool at room temperature.

Once the pie is cool, drizzle with the frosting that came in the cinnamon roll packages.

Serve immediately