Place the apples, water, and spices in a small pot over medium low heat and cook for 10 minutes, or until tender, but not mushy. Remove from heat and set aside.
Preheat oven to 375. Combine filling ingredients in a small bowl, then mix with a fork until well blended.
In a another, larger bowl, combine flour, sugar, baking powder, baking soda and salt. Mix together buttermilk and melted I Can't Believe It's Not Butter!Â® in a separate bowl, then pour into the middle of the dry ingredients. Stir together until dough just comes together, being mindful not to over-mix. Kneed slightly by hand until the dough forms into a ball.
On a lightly floured surface roll out dough into a long rectangle, about 1/4 inch thick. Press the filling onto the dough, covering all but 1/2 inch from each edge, then cover with the apples.
Using a pizza cutter or knife, cut the dough length-wise, into 2-inch-wide strips. Roll the first strip from end to end and place in the center of a greased pie plate. Take the next strip and wrap it around the first piece, in a spiral. Repeat with each strip until the pie plate is full.
Back for 20 minutes, or until the top is golden brown.
While the cake is baking, combine the icing ingredients in a small blender and blend until smooth. Drizzle onto the hot cinnamon roll cake and spread evenly.