• 2 cans cinnamon rolls, quartered (reserve the icing for extra topping!)
• 2/3 cup sugar
• 2 tablespoons cinnamon
• 1 1/2 sticks butter
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon cinnamon
Preheat oven to 350 degrees. Grease a bundt pan. Quarter cinnamon rolls. Place in a large ziploc bag and add sugar and cinnamon. Shake well. Spread evenly into bundt pan.
In a small sauce pan melt butter, sugar, brown sugar, and cinnamon together. Pour over cinnamon rolls. At this point you can cover it and refrigerate until morning or bake immediately for 25-28 minutes.
Turn out onto plate. I put the reserved cinnamon roll icing in the microwave enough to make it pourable and drizzle over the top.