Heat oven to 350°F. Spray 6 mini fluted tube cake cups with cooking spray.
Unroll each can of dough into 1 large rectangle. Cut each rectangle into 12 pieces; cut each piece in half to make 24 pieces of dough per can or 48 total pieces of dough.
In medium bowl, mix granulated sugar and cinnamon. Add dough pieces to bowl; toss until dough pieces are coated with sugar-cinnamon. Place 8 pieces of coated dough into each mini cake cup.
In small bowl, mix melted butter and brown sugar until well blended. Pour evenly over dough in cake cups.
Bake about 10 minutes or until tops are golden brown. Invert cakes onto serving platter or individual dessert plates to serve.