Preheat your oven to 350 °F (≈175 °C).

Unroll the refrigerated pie crust on a lightly floured surface. Brush the entire surface with the melted butter. Then sprinkle it evenly with the 2 teaspoons of cinnamon.

Roll up the crust tightly (long‐side to long‐side) to form a log, then slice the log into ½‑inch rounds (like miniature cinnamon rolls).

Press the slices flat side down into the bottom and up the sides of a 9‑inch pie plate, fitting them snugly so there are no large gaps between rolls. This forms the crust.

Pour the two cans of apple pie filling into the crust, spreading evenly.

Place the pie on a sheet pan (to catch any drips) and loosely cover the top with aluminum foil. Bake for 25 minutes.

Meanwhile, in a bowl combine the room‑temperature butter, flour and brown sugar. Use a pastry cutter (or fork) to form crumble‑like topping pieces.

After the 25 minutes, remove the foil, sprinkle the crumble topping evenly over the apple filling. Then continue baking without the foil for an additional 25–35 minutes, or until the topping and crust are golden brown and the filling is bubbling (if the crust edges are browning too fast, tent foil over the edges).

Remove the pie and allow it to cool somewhat. Then whisk together the powdered sugar, vanilla extract, cinnamon and milk to form the icing (add a bit more powdered sugar or milk to reach your desired consistency). Drizzle the icing over the cooled pie just before serving.