First things first, preheat your oven to 350°F (175°C).

Grab your trusty Bundt pan and give it a really good spray with non-stick cooking spray or grease it thoroughly with butter. Get into all those curves and crevices – this is key for easy release later!

Next, pop open those cans of cinnamon rolls. Unroll each one and cut it into about 4-6 pieces. You can use a knife or even kitchen shears, or just pull them apart with your fingers. It doesn't have to be perfect!

In a medium bowl (or even a large zip-top bag, which can be fun and easy!), whisk together the packed brown sugar, granulated sugar, and pumpkin pie spice until everything is nicely combined.

Now, add those cut-up cinnamon roll pieces to the sugar-spice mixture. Toss them around until every single piece is beautifully coated. You can do this in batches if your bowl is too small, or shake them up in that zip-top bag!

Arrange the coated dough pieces evenly in your prepared Bundt pan. Just layer them in as you go. Don't press them down too hard; we want room for the goo!

Melt the half cup of unsalted butter. You can do this in a small saucepan over low heat or in a microwave-safe bowl in 30-second bursts until fully melted.

Carefully pour the melted butter evenly over the dough pieces in the pan. Try to get it all over!

Place the Bundt pan in your preheated oven. Bake for 35-45 minutes, or until the Monkey Bread is golden brown on top and the center looks cooked through and bubbly. If the top seems to be browning too quickly before the center is done, you can loosely tent the pan with aluminum foil for the remaining bake time.

Once it's out of the oven, resist the urge to flip it immediately! Let the Monkey Bread cool in the pan for about 5-10 minutes. This resting time is important – it allows that delicious caramel-y sauce to set up just enough so it doesn't all run everywhere when you flip it.

Okay, the moment of truth! Place a serving plate upside down over the top of the Bundt pan. Holding the pan and plate together firmly (use oven mitts, it's still warm!), carefully but confidently flip the whole thing over. Give it a gentle shake if needed. The Monkey Bread should slide right out onto the plate in a beautiful, gooey ring.

Last step for perfection: Grab those little packets of icing that came with your cinnamon rolls. You can warm them slightly by placing the packets in a bowl of warm water for a few minutes or microwaving them for about 5 seconds. Snip off a corner and drizzle all that glorious icing over the warm Monkey Bread. Get it everywhere!

Serve immediately while it's wonderfully warm and gooey! Let everyone pull off their own pieces. Enjoy!