# What You'll Need:
→ Dough
01 - 2 cans (16 oz each) refrigerated cinnamon roll dough with icing
→ Sugar Mixture
02 - ½ cup granulated sugar
03 - 1 tablespoon ground cinnamon
→ Caramel Sauce
04 - ½ cup unsalted butter, melted
05 - ¾ cup packed light brown sugar
→ Optional Add-Ins
06 - ½ cup chopped pecans or walnuts
07 - ½ cup raisins
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-cup bundt pan with butter or nonstick spray.
02 - Open the cinnamon roll cans and separate each roll. Cut each roll into quarters. Reserve the icing for later use.
03 - Place granulated sugar and ground cinnamon into a large zip-top bag. Add the dough quarters and shake until evenly coated.
04 - Spread half of the coated dough pieces evenly in the prepared bundt pan. Sprinkle with half of the nuts and raisins if using. Repeat layering with remaining dough and add-ins.
05 - Combine melted butter and light brown sugar in a small bowl until smooth. Pour the mixture evenly over the layered dough in the pan.
06 - Bake for 30 to 35 minutes until golden brown and cooked through. If top browns too quickly, cover loosely with aluminum foil.
07 - Allow to cool in the pan for 10 minutes before inverting onto a serving platter.
08 - Drizzle the reserved cinnamon roll icing over the warm bread and serve immediately, encouraging pulling apart to enjoy.
