Grease a large cake pan.

Tightly arrange the Pillsbury Cinnamon Rolls Grands in the pan.

Follow the directions on the tube. Expect the add a few extra minutes since you are making more than 1 tube.

While the cinnamon rolls bake, make the pudding.

In a saucepan over medium heat, heat 2 cups of milk until it starts bubbling.

In a bowl, combine 1/2 cup sugar, 3 tbsp corn starch, and 1/4 tsp of salt.

Slowly add into the milk over medium heat until it all dissolved.

Don't let the pudding boil.

Stir and reduce until the pudding sticks to the spoon.

Take the mixture off the heat and add 1 tbsp butter and 1 tsp vanilla extract.

Let the pudding cool.

Once the Cinnamon Rolls are done, take them out and let the cool.

Once the pudding and the cinnamon buns are cool, poke a hole in each once of the cinnamon roll rounds.

Pour the pudding over the cinnamon buns making sure the pudding sinks into the hole you just made.

Allow the pudding to sink into the cake for at least 2 hours in fridge covered with clear wrap.

While the pudding sinks into the cake, make the Pillsbury Butter Cream Frosting following the directions on the packages using 2 Packages Pillsbury Butter Cream Icing, 2 Sticks of Butter, softened, and 1/2 Cup Water.

Whip together the butter and powder first on a low setting. Then, add in the water and crank it up.

Ice the cake with the butter cream frosting before serving and sprinkle about 3 Tbsp Cinnamon on top.