1/2 cup sugar
2 teaspoons cinnamon, divided
2 (8 count) cans Pillsbury Grands refrigerated cinnamon rolls
1 cup brown sugar
1/2 cup butter, melted
cinnamon roll icing
Pre-heat oven to 350°F.
Lightly grease 12 cup fluted tube pan or bunt pan.
In a plastic food-storage bag, mix sugar and 1 teaspoon cinnamon.
Separate cinnamon rolls (there sould be 16); cut each into quarters.
Shake in bag to coat.
Arrange in pan.
Mix brown sugar, 1 teaspoon of cinnamon, and the butter.
Pour over the cinnamon rolls pieces.
Bake 28- 32 minutes or until golden brown and no longer doughy in the center.
Cool in pan 10 minutes.
Turn upside down onto serving plate.
Drizzle the icing that came with cinnamon rolls over the bread (microwave briefly if necessary).
Pull apart to eat.
Be prepared to make another right away. This goes FAST.