Preparation Steps

• Preheat oven to 350F and generously spray a 12-cup Bundt pan with cooking spray or grease and flour it to prevent sticking. Do not use a regular cake pan for best results.
• In a small bowl, whisk together granulated sugar, cinnamon, and nutmeg until well combined. Set aside.
• Open both tubes of cinnamon roll dough and separate all 16 rolls. Cut each roll into 4 equal pieces for bite-sized pieces. Save the canned glaze for after baking.
• Place all dough pieces into a gallon-sized ziptop bag. Sprinkle the cinnamon-sugar mixture over the dough, seal, and shake well to coat evenly.
• Transfer the coated dough to the prepared Bundt pan, distributing it lightly and evenly without pressing or packing. Sprinkle nuts into the layers if using. Set aside.
• In the same small bowl, melt the unsalted butter. Add maple syrup, brown sugar, and whisk until smooth and fully combined.
• Pour the butter mixture evenly over the dough, avoiding the edges of the pan to prevent caramel from sticking and burning.
• Bake for 30 to 35 minutes, rotating the pan halfway, until the dough is puffed and cooked through. Start checking at 25 minutes to avoid overbaking.
• Cool the monkey bread in the pan for exactly 5 minutes to set the sauce, then invert onto a serving platter. If it doesn't release easily, gently loosen with a rubber spatula.
• Warm the reserved glaze containers if needed. Drizzle over the warm monkey bread. For extra glaze, mix 2 tablespoons melted butter with 0.333 cup powdered sugar and drizzle.
• Serve immediately while warm. Store leftovers at room temperature in an airtight container for up to 3-4 days. Reheat in microwave for 10 seconds if desired.