1. Thaw rolls in refrigerator 2 hours (or overnight). Peel, core, and chop apples (about 2 cups). Melt margarine.
2. Heat 4 tablespoons margarine in medium, nonstick sauté pan on medium 2–3 minutes. Add apples, almonds, raisins, salt, and 2 tablespoons pie spice. Cook 7–8 minutes, stirring occasionally, until apples are tender. Remove from heat and set aside to cool.
3. Coat 2 (8-inch) cake pans with 1 tablespoon margarine each, then dust pans with flour (discarding excess). Turn each yeast roll out onto a lightly floured surface and roll into 3-inch diameter dough round. Arrange 6 dough rounds in a straight line, overlapping edges like shingles; repeat with remaining dough rounds for a total of 4 rows.
4. Preheat oven to 375°F. Combine granulated sugar and remaining 2 teaspoons pie spice. Brush rows of dough rounds evenly with remaining 2 tablespoons margarine, then sprinkle with sugar mixture.
5. Place ½ cup apple mixture lengthwise down center of each row, then roll up dough from short end. Cut rolls in half crosswise; arrange 4 rolls cut-side down in each pan. Place pans on center oven rack and bake 25–30 minutes until tops are golden and centers are firm. Remove from oven and let stand to cool. Sprinkle with powdered sugar, if using. Serve.

Chef's Tip: Try using refrigerated biscuit-style cinnamon rolls in place of Parker House–style rolls for a unique twist (oven time will vary).