Or at least that's what my red neck family calls it! It's simple and my nieces and nephews love it when I cook it on holidays. 2 cans of Grands Cinnamon rolls. 1 stick of butter 1 cup of cinnamon and sugar (mixed to your liking) Quarter all of the rolls in the Grands cans. Be sure to save your icing. Lightly coat a bunt cake pan with oil and add the quartered cinnamon rolls. Heat the butter to the point where it's just melted and smooth. Add all but 1 teaspoon of the cinnamon and sugar to the butter. Pour that mixture over the uncooked rolls and bake at 375 for about 28 to 30 minutes. When it's done you can ice it with the icing from the cinnamon rolls or you can just sprinkle the remaining teaspoon of cinnamon and sugar on top. The butter and cinnamon and sugar you added will caramelize throughout the "cake". Let it cool and then pull apart the pieces you want. Makes for a good fat a$$ but it's well worth it on a Saturday morning... if you catch my drift. :lsug:
