Preheat your oven to 350°F and prepare a bundt pan by spraying it lightly with cooking spray.

In a medium bowl, chop the apple pie filling into smaller pieces and set aside.

In a separate bowl or ziplock bag, combine the granulated sugar with 2 teaspoons of cinnamon.

Open the cinnamon rolls, setting aside the icing for later, and cut each roll into four segments.

Coat the cut cinnamon roll pieces in the cinnamon-sugar mixture, discarding any excess.

Layer one-third of the cinnamon roll pieces in the prepared bundt pan.

Add half of the chopped apples over the cinnamon rolls.

Top with another one-third of the cinnamon roll pieces.

Layer the rest of the apples on top.

Finish by adding the last third of the cinnamon roll pieces.

Melt the butter in a small saucepan, then mix in the light brown sugar and remaining teaspoon of cinnamon. Heat until bubbling.

Drizzle the hot buttery mixture evenly over the layers in the bundt pan. Gently tap the pan to help settle it.

Bake for 55 minutes in the preheated oven until it is golden brown.

Allow the bundt pan to cool for about 15 minutes once finished baking.

Carefully invert the bundt onto a cake plate.

Finally, drizzle the reserved icing over the top and savor the deliciousness!