In a large bowl or a stand mixer bowl, combine 3 cups flour, brown sugar, yeast, and salt. Whisk to combine.
Chop the pie into pieces and add to bowl. Turn stand mixer on to low and slowly add in the dairy free milk.*If not using stand mixer, use a spatula to combine.
Let go for 5-7 minutes, adding in the remaining flour slowly.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.
For the filling - Cut the pie away from the crust and spread it out across the dough.
Crumble the crust pies over the filling.
Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
Place into a greased 9x13 baking dish and cover to rise for 45-60 minutes.
Preheat to 350 degrees F.
Once heated, place dish inside and bake in oven for 30-35 minutes.