Snow in March is never a great thing.

So you know it's Spring in Chicago when you get seven inches of snow in March. Wait, what? Oh.my.yes. You see... as of this writing, we are "sheltering in place" which means - stay home, don't go anywhere, keep your germs to your self. Or... at least that's the gist of what it means. Our sheltering started Saturday night - but we had spent Friday night and all day Saturday at Andy's brother's house to celebrate their mom's birthday. We spent most of the weekend together and had one more meal on Sunday morning - before we parted ways and the folks headed back to Wisconsin. Monkey Bread was on the menu because when I was planning recipes - flour wasn't easy to find and tubes of cinnamon rolls were - this recipe - is awesome. I'm just saying... it's SO easy and so good. It's one of those "I'll just have a little more, ok a little more, oh why not a lot more" kind of recipes. Bronwyn was able to help me coat all the cinnamon roll pieces in extra cinnamon sugar to make it even more delicious. She even asked for seconds of it! (She's not aways my baked good girl so that's pretty amazing).
After the folks were heading on their way, the snow started to fall, and oh my did it fall. SO much snow! Yes, it's all melting and should be gone pretty soon but it sure makes the world look even more confusing as if it wasn't confusing enough already.

Cinnamon Roll Monkey Bread with Caramel Sauce
1 cup white sugar
1 tablespoon ground cinnamon
3 packages, 12 oz each, tube cinnamon rolls with icing
1 cup brown sugar
1/2 cup, 1 stick, butter

Preheat oven to 350 (usually what is on the back of the rolls) and grease a fluted bundt pan with nonstick cooking spray. Please check notes for information on the temperature versus your pan.
In a mixing bowl, add white sugar and cinnamon and mix well.
Cut each cinnamon roll in quarters and place in the cinnamon sugar bowl. Toss to coat and place into prepared pan.
Repeat until all packages and each cinnamon roll is cut and coated. Set aside.
In a saucepan, add brown sugar and butter. Heat over medium-low heat, stirring constantly, until bubbly.
Boil for 1 minute.
Remove from heat and pour over cinnamon rolls.
Bake for 35-40 minutes or until center is done.
Remove from oven and let cool for 5 minutes. Place a large plate on top of the pan and flip the pan and plate over so the bread comes out of the pan and onto the plate.
Top with icing that came with the cinnamon rolls and serve warm.