First, preheat your oven to 350 degrees Fahrenheit and spray your bundt pan with cooking oil.
In a large food storage container (or large plastic storage bag), mix the 1/2 cup sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
Next, cut all of the dinner rolls in half, place them inside the food storage container, seal the container, and shake it to evenly coat the dinner rolls in cinnamon sugar. I find that it helps to sugar coat a few at a time so that they don’t all stick together.
In a small saucepan over medium-low heat add 1/2 cup butter, 3 ounces cream cheese, 1/2 cup pumpkin, 1 cup brown sugar, and 1 teaspoon vanilla extract.
Whisk continuously until the mixture is smooth, about 2-3 minutes, and then remove the pan from the heat.
Place 1/2 of the cinnamon sugar-coated dough balls in the base of the bundt cake and top with half of the creamy pumpkin mixture. Then fill the bundt cake with the remaining sugar-coated dough balls and the rest of the creamy pumpkin mixture.
Bake for 30-35 minutes or until the top is golden and the dough is thoroughly baked.
Let the Pumpkin Spice Monkey Bread cool for 5 minutes, then invert on a cake plate, and leave the bundt pan on top for an additional 5-10 minutes before removing the bundt pan from the Pumpkin Spice Monkey Bread.
While the Pumpkin Spice Monkey Bread is cooling, place 2 tablespoons butter, 2 ounces cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla extra in a small bowl and blend until combined.
Drizzle the cream cheese icing on top of the cooled Pumpkin Spice Monkey Bread and enjoy!
I usually let them sit out on the counter to defrost for a few hours before making monkey bread.