Preheat the oven to 350°F. Spray a 12-cup bundt pan generously with nonstick cooking spray.

Open the cinnamon roll cans and set icing packets aside. Cut each cinnamon roll into four equal pieces.

Place granulated sugar and 1 teaspoon pumpkin pie spice into a large resealable bag. Add dough pieces, seal, and shake until all pieces are fully coated.

Stir the brown sugar and melted butter in a bowl until the sugar dissolves and the mixture becomes smooth.

Transfer coated dough pieces into the prepared bundt pan. Spread pieces evenly without pressing down.

Pour the brown sugar butter mixture evenly over the dough, allowing it to seep between pieces.

Bake for 40 to 50 minutes, or until the top turns deep golden brown and dough is fully cooked through.

Remove pan from oven and cool for 5 minutes. Carefully invert onto a serving plate while the pan is still warm.

Stir the remaining ½ teaspoon pumpkin pie spice into the reserved icing packets. Mix until smooth.

Drizzle the icing over warm monkey bread and serve immediately.