Ingredients:
3 cans of small cinnamon rolls (Pillsbury)
1 cup of granulated sugar
2-3 tsp. of cinnamon
2 sticks of butter
3/4 cup of brown sugar
Directions:
Pre-heat your oven to 350 degrees f. Open the cans of cinnamon rolls. Cut each roll into four even slices and put off to the side. Take a bowl or large zip-up bag and pour in the granulated sugar and cinnamon to mix together.
Return to the cinnamon roll pieces, and toss them in the cinnamon sugar mixture until they are coated well. Start placing the dough chunks into a Bundt cake pan evenly. By the end, the Bundt pan should be filled near the top.
In a separate bowl, begin to melt the butter. Once it is melted, mix in the brown sugar and stir together until it is mixed. Then, evenly pour over the top of the dough chunks.
Bake for 30 to 40 minutes until the top is dark brown. Let it cool for 10 to 15 minutes and then flip it over onto a plate.
(I like to take the frosting from the cinnamon rolls and drip it over the top. This part is optional, but it definitely adds to the dessert).
