Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic baking dish with softened butter.

In a large mixing bowl, toss the sliced apples with dark brown sugar, maple syrup, melted butter, Saigon cinnamon, ground nutmeg, cornstarch, fresh lemon juice, and vanilla extract until every apple slice is evenly coated in spiced syrup.

Open the cans of cinnamon rolls and set aside the vanilla icing cups. Cut each uncooked cinnamon roll into 6 bite-sized pieces.

Layer half of the cut cinnamon roll pieces into the bottom of the prepared baking dish. Spoon the spiced apple filling and all of its luscious juices evenly over the dough. Scatter the remaining cut cinnamon roll pieces on top of the apples, pressing them lightly into the gaps.

Bake uncovered at 375°F (190°C) for 35 to 40 minutes, until the cinnamon rolls are puffed, golden brown, and cooked through in the center, and the spiced apple juices are bubbling vigorously along the edges. (If the top pieces brown quickly near the 25-minute mark, tent loosely with foil).

In a small bowl, whisk the reserved cinnamon roll icing cups with 2 ounces of softened cream cheese until silky and smooth (or warm the icing cups in the microwave for 10 seconds). Generously drizzle the warm glaze all over the hot cobbler, letting it melt into the nooks and crannies.

Allow to cool for 10 minutes to let the juices set slightly. Scoop generous warm servings into dessert bowls and top with a scoop of melting vanilla bean ice cream!