Preheat the oven to 350 degrees F and grease a 10" bundt pan with a non-stick cooking spray.
Remove the cinnamon rolls from the packaging and cut them into 6 pieces each.
Place the cinnamon roll pieces into a large zip lock bag. Add the granulated sugar and cinnamon to the bag. Do not remove the air from the bag. Seal the bag and shake to coat the biscuits with the cinnamon and sugar mixture.
Then place half of the cinnamon roll pieces into the bundt pan.
Place the butter and brown sugar in a small saucepan. Then heat over medium high. Whisk the ingredients together and bring the mixture to a boil.
Pour half of the brown sugar and butter mixture over the cinnamon roll pieces in the bundt pan.
Arrange the rest of the cinnamon roll pieces into the bundt pan and pour the remaining butter and brown sugar mixture on top.
Bake for 35-40 minutes or golden brown and the center is no longer doughy.
Then let the pan set for 5-10 minutes and then carefully invert onto a pan to serve.
Drizzle the icing from the icing packets on top. Serve warm and enjoy!
Notes
Store the leftovers in an airtight container at room temperature for up to 5 days. Reheat the leftovers for 20-30 seconds to make them warm and gooey again!