# Ingredient List:
→ Dough
01 - 2 cans (16 oz each) refrigerated cinnamon roll dough with icing
→ Sugar Mixture
02 - 1/2 cup granulated sugar
03 - 1 tablespoon ground cinnamon
→ Caramel Sauce
04 - 1/2 cup unsalted butter, melted
05 - 3/4 cup packed light brown sugar
→ Optional Add-Ins
06 - 1/2 cup chopped pecans or walnuts
07 - 1/2 cup raisins
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup bundt pan with butter or nonstick spray.
02 - Open cinnamon roll cans and separate each roll. Cut each roll into quarters, reserving the icing.
03 - Combine granulated sugar and ground cinnamon in a large zip-top bag. Add dough pieces and shake to coat evenly.
04 - Layer half of the coated dough pieces in the prepared bundt pan. Sprinkle half of the nuts and raisins if using. Repeat with remaining dough and add-ins.
05 - Mix melted butter and brown sugar until combined. Pour evenly over dough layers in the pan.
06 - Bake for 30 to 35 minutes until golden brown and cooked through. If browning too fast, cover loosely with foil.
07 - Cool in pan for 10 minutes. Invert onto a serving plate.
08 - Drizzle reserved cinnamon roll icing over the warm pull-apart bread. Serve immediately.
