Cinnamon Roll Monkey Bread

To a small bowl, add the granulated sugar, cinnamon, nutmeg, and whisk to combine; set aside momentarily. 

Open each of the two tubes of refrigerated cinnamon roll dough. Separate all the cinnamon rolls, you should have 16 total. Dice each of the 16 rolls into quarters to form bite-sized pieces. Reserve the glaze that came in the tubes for after baking. See blog post FAQs for questions about using other types of dough.

To a gallon-sized ziptop plastic bag, add the dough pieces, sprinkle the cinnamon-sugar mixture over the dough, seal the bag, and shake to evenly distribute and coat evenly.

Turn the coated dough out into the prepared pan, layering it lightly (do not pack or smoosh) and evenly around the pan. If you're using optional nuts, sprinkle them in as you're layering and placing the dough into the pan. Set pan aside momentarily.

To a small bowl, add the melted butter (you can use the same bowl you used for the cinnamon-sugar). Tip - If the bowl is microwave-safe, even better. You can melt the the butter in it in your microwave on high power in about 20 seconds. 

To the melted butter, add the maple syrup, brown sugar, and whisk to combine. Tip - The warmer the butter is, the easier the sugar will dissolve and without clumping.

Evenly pour the buttery sauce mixture over the dough in the prepared pan, trying to keep it from hitting the perimeter of the pan and keep the sauce away from the sides and just on the dough pieces as best you can. This turns into caramel sauce as it bakes so the less it touches the edges, the better. 

Bake for about 30 to 35 minutes, or until dough pieces are just set and done; rotate pan once midway through baking to ensure even cooking. It won't look like very much before baking in the bottom of your Bundt pan, but the dough puffs up and rises quite dramatically while baking. Baking Tips - Start checking after about 25 minutes because all ovens vary and prepared dough like this has a tendency to cook pretty quickly, more quickly than scratch dough. It will also set up more as it cools so don't overbake. 

Allow the monkey bread to cool in the pan for 5 minutes. Cooling Tips -  This allows the caramel sauce to thicken slightly. But don’t let it cool much longer than 5 minutes, or it will be too hard to remove from the pan. While cooling, get your glaze ready.

Inverting - Before glazing, you need to invert the Bundt pan over a serving platter. If the monkey bread doesn't just plop out, run a rubber tipped spatula down into the sides of the pan to try to loosen the sticking points. Don't be afraid to give the pan a firm wrap with your hands, too.

Glaze - Warm the two little containers of glaze that came with the two tubes of dough, if desired or necessary (if they were at room temp during baking, likely not necessary). If you want more glaze, melt 2 tablespoons butter and then whisk in about 1/3 cup confectioners' sugar, or as desired for consistency. Drizzle the glaze over the top of the monkey bread and serve immediately. 

Storage - Monkey bread is best warm and fresh. Leftovers will keep airtight at room temp for up to 3-4 days. I like to zap my leftovers in the microwave for about 10 seconds but it's optional. There's no need to refrigerate this and I don't recommend freezing the leftovers either.