Preheat your oven to 375°F (190°C). Melt the 3 tablespoons of unsalted butter in a 10-inch or 12-inch cast-iron skillet over medium-high heat until lightly golden and nutty.

Add the sliced Honeycrisp apples, dark brown sugar, ground cinnamon, nutmeg, and lemon juice. Toss for 4–5 minutes until the apples are glossy and just beginning to soften.

Stir in the vanilla extract and the cornstarch-cider slurry, simmering for 60 seconds until the juices thicken into a syrupy caramel glaze. Remove the skillet from the heat.

Arrange the 8 unbaked cinnamon roll rounds evenly over the hot bubbling apples in the skillet (or cut each roll into quarters for bite-sized cobbler dumplings).

Transfer the skillet to the 375°F oven and bake for 12–14 minutes until the cinnamon rolls are puffed, deeply golden brown, and cooked through in the center.

While the cobbler bakes, whisk together the softened cream cheese, the reserved icing packet from the cinnamon roll can, and 2 tablespoons pure maple syrup until silky smooth. Drizzle generously over the warm cobbler, scatter with toasted pecans, and serve with vanilla bean ice cream!