Preheat your oven to 350°F and generously coat a 12-cup bundt pan with nonstick cooking spray.

Open both cans of cinnamon rolls, setting aside the icing for later. Cut each roll into four pieces.

In a large resealable plastic bag, combine the granulated sugar and 1 teaspoon of pumpkin pie spice. Add the cinnamon roll pieces to the bag, seal it, and shake well until the dough pieces are fully coated in the cinnamon-sugar mixture.

In a separate bowl, mix together the brown sugar and melted butter until smooth.

Layer the sugar-coated dough pieces into the prepared bundt pan, and pour the brown sugar and butter mixture evenly over the top.

Bake for 40-50 minutes, or until the top is deep golden brown and the bread is cooked through.

Let the bread cool for about 5 minutes, then carefully invert the bundt pan onto a serving plate.

Stir the remaining ½ teaspoon of pumpkin pie spice into the reserved icing, then drizzle it generously over the warm monkey bread.