Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, melt the butter. Mix in and stir the dark brown sugar and cinnamon.
Dip each piece of dough in pumpkin butter mixture, then roll lightly in cinnamon/sugar mixture.
Lay and stack the pieces on the bottom of the Bundt pan. Cover with sprayed plastic wrap. Let rise until double in size (2-3 hours).
Remove wrap. Bake at 350°F for 35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from oven, carefully release edges and center tube with a knife. Invert onto a serving plate.