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1
Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
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2
Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
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3
Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
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4
Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
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5
Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
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6
Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
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7
Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
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8
Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
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9
Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.
