Lay frozen cinnamon rolls on parchment paper and defrost for 45 minutes, no longer.
Slice each one into 4 equal pieces. On a shallow plate combine sugar, cinnamon, and cocoa if you want it chocolate. Spray inside of bundt pan well with non stick spray. Sprinkle chocolate chips into bottom (for chocolate version), spread out.
Dip and coat each cut roll in the sugar mixture. Put coated pieces into bundt pan so they're evenly distributed. (if you want it really chocolatey add more chips in the middle layer when layering of the biscuits.
Melt butter with brown sugar, stir and pour on the top. Cover pan with plastic wrap and a towel. Put into a warm place (or close inside microwave but don't turn on). Allow to rest for 1 hour.
Preheat oven to 350 degrees F. Remove towel and plastic wrap. Put filled bundt pan into oven on 2nd to lowest rack in oven and bake for 40 minutes (until top pieces are no longer sticky, do not overbake)
Remove and place on a cooling rack for 15 minutes.
Put a large plate or cutting board on top and flip over quickly. Hit bottom of bundt pan and slowly lift it up so it remains in one bundt once removed.
Drizzle 1 frosting packet included in the Rhodes bag on top and enjoy!