Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.
In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon. Separate cans of dough into 10 rolls; set icings aside. Cut each roll into quarters. Stir roll pieces, cranberries and apple into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle with icings. Serve warm.