Preheat the oven to 350°F. Spray a bundt pan with nonstick baking spray, then set aside.

Open the cinnamon roll tubes, and transfer the cinnamon rolls to a cutting board.

Cut each individual cinnamon roll into 4-6 pieces, depending on the size.

When the cinnamon rolls have been cut, transfer to a bowl.

Measure in the sugar, cinnamon and chopped pecans. Toss until the cinnamon rolls are coated.

Place ½ cup of pecan halves in the bottom of the prepared pan.

Carefully transfer cake pieces into the prepared bundt pan. Set aside.

In a microwave-safe bowl, heat the stick of butter until it’s completely melted.

Measure in the brown sugar, maple syrup, vanilla extract and salt.

Whisk until well combined.

Pour the praline drizzle over the pull-apart cake

Transfer the prepared cake into the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean. (You want to ensure the middle is not underbaked, as no one likes raw dough!)

When the cake is cooking, make the cream cheese icing.

In a medium-sized glass bowl, combine the cream cheese, powdered sugar, milk and vanilla extract. Using a hand mixer (or a stand mixer), blend until smooth and creamy, then set aside.

When the cake is cooked through, remove from the oven. Place a heatproof cake plate on top, and carefully flip the cake to remove it from the pan. Some of the pecans may have gone astray, so you can rearrange them now.

When the cake cools slightly, drizzle with the cream cheese icing.

Decorate the icing with the colored sugar, and enjoy warm, piece by piece!