• Preheat oven to 400 F. Grease and flour a 10-inch Bundt pan, and set aside.
• Remove refrigerated dough from cans and cut each cinnamon roll into quarters. Place cinnamon roll pieces in a large mixing bowl and set aside.
• Combine sugar and cinnamon in a separate medium bowl and whisk together. Pour cinnamon sugar mixture over cinnamon roll pieces and toss until each piece is well coated.
• Arrange cinnamon roll dough in prepared Bundt pan, making dough is evenly distributed across pan.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla until fully incorporated. Then, pour the syrupy mixture over the dough.
• Set Bundt pan in the oven and bake for 20 to 25 minutes, or until dough has risen and is a golden brown color.
• Allow Cinnamon Roll Monkey Bread to cool until warm to the touch, about 10 minutes.
• Set a serving plate on top of Bundt pan and carefully flip it over to invert the cake onto the serving plate.
• While cooling, make Pecan Caramel Sauce.

Pecan Caramel Sauce

• Melt butter in a medium saucepan over low-medium heat.
• Add Karo® Syrup, brown sugar, and vanilla, stirring until sugar is blended.
• Stir in chopped pecans.
• Increase heat and bring to a boil. Then, reduce heat and let the sauce simmer until thickened, about 5 minutes.
• Remove saucepan from heat and let cool for 3 to 5 minutes, or until it's thickened a little more.
• Pour sauce over Cinnamon Roll Monkey Bread and enjoy!