Pre-heat oven to 350°F.
In a plastic food-storage bag, mix sugar and 3 tsp cinnamon.
Separate Pillsbury Grands Cinnamon Rolls (there should be 15 total); cut each into sixths. Add each roll to the bag of cinnamon sugar separately, and shake to coat. Arrange in the bundt pan.
Mix the brown sugar, cinnamon, 3 teaspoons espresso powder, and melted butter. Pour over the cinnamon rolls in the bundt pan.
Bake 28- 32 minutes or until golden brown and no longer doughy in the center (use a knife or skewer to check doneness).
Cool in pan for at least 10 minutes. Turn upside down and release onto a serving plate.
For the glaze, mix the icing that came with cinnamon rolls with 2 teaspoons espresso and drizzle over the bread (microwave briefly if necessary).
Pull apart to eat. Try not to eat the whole thing. Probably fail.