INGREDIENTS:
2 cans Pillsbury Grands!® Cinnamon Rolls
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice, divided
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
INSTRUCTIONS:
Spray a 12-cup bundt pan with nonstick cooking spray.
Open each can of cinnamon rolls. Reserve the icing for later. Cut each roll into 4 pieces.
Place the granulated sugar and 1 teaspoon pumpkin spice in a gallon size resealable bag. Add the cut up cinnamon rolls (the pieces will fall apart a little) to the bag. Seal and shake to coat the pieces.
Stir together the brown sugar and melted butter.
Place rolls in the pan and drizzle with the melted butter mixture.
Bake at 350° for 40-50 minutes or until the top is a dark golden brown and the rolls are cooked through.
Cool for 5 minutes then invert the monkey bread onto your serving place. Do this carefully - the pan is hot!
Stir remaining 1 teaspoon pumpkin spice into the icing that came with the cinnamon rolls. Drizzle icing over the top of the monkey bread and serve warm.