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Preheat oven to 350 degrees
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Prep bundt pan with non stick spray
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Unroll and separate can roll dough.
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Cut slices into quarters.
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Combine both sugars, in a medium bowl. Set aside.
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In a bowl, add the cream cheese and gingerbread syrup. Blend until combined. Set aside.
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Pour the gingerbread syrup into the melted butter. Stir well until mixed.
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Dip each quartered cinnamon roll dough pieces into the melted butter mixture. Immediately roll the dough pieces in the bowl of the sugar mixture. Coat each dough piece with the sugar mixture.
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One by one stack the dough balls in the prepared bundt cake pan.
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Drizzle with half of the cream cheese glaze at the halfway mark of adding the dough balls.
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Continue adding the remaining of the dough balls.
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Bake at 350 degrees for 35-45 minutes. Set aside the monkey bread in the pan for 15 minutes.
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Invert the bundt cake pan onto a serving platter. Tap the top of the cake pan to release it.
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Heat the gingerbread glaze for 45 seconds in a microwave. Stir then drizzle the rest of the glaze over the top of the monkey bread.