An easy fall breakfast treat! Cinnamon roll chunks mixed with pudding spice pudding, sugar, and butter! HELLO!
Spray a bundt pan with cooking spray and preheat your oven to 350° Fahrenheit.
Pop open the refrigerator cinnamon rolls and cut the cinnamon rolls into 4 pieces, placing into a bowl.
Add the pumpkin spice pudding mix to the cinnamon rolls pieces.
Pour the packed brown sugar into the bowl also.
Toss the ingredients in the bowl together and pour into the sprayed bundt pan.
Drizzle the melted butter on top.
Bake in your preheated oven for 25-30 minutes.
Remove and allow to cool for 10 minutes.
Place your serving tray on top of the bundt pan and flip to release the coffee cake.
Immediately drizzle the cream cheese frosting (included in the cinnamon rolls) over the coffee cake.
If you do not have a bundt pan you could use a 9x9 cake pan, it will probably take a little longer to cook. Watch for when the center sets up.