Step 1

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 10 or 12-cup bundt pan with cooking spray (use a 10-cup if you want a taller monkey bread).

Step 2

Place 3/4 packed cup of the packed light brown sugar and 1 tablespoon plus 1 1/2 teaspoons ground cinnamon in a large bowl and whisk to combine.

Step 3

Remove the packaging from 2 (17.5-ounce) cans large cinnamon rolls and separate each roll (reserve the icing). Cut each roll into 4 pieces. Place in the cinnamon sugar and toss until the pieces are coated fully.

Step 4

Arrange the pieces in the bundt pan in layers with the cut side facing towards the center tube (there’s no need to be super precise).

Step 5

Place 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave in 30-second intervals until melted. (Alternatively, melt on the stovetop in a small saucepan.) Add the remaining 1/4 packed cup brown sugar, 1/4 cup heavy cream, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Whisk until the sugar is dissolved, then pour evenly over the dough.

Step 6

Bake until a tester inserted into the center comes out clean, 25 to 30 minutes. Place on a wire rack and let cool in the pan for 5 minutes.

Step 7

Invert a large plate or serving platter over the bundt pan. Grasping both the plate and the pan together with both hands (careful, hot!), flip over. Carefully remove the pan.

Step 8

Using the knife or small offset spatula, spread the reserved icing from both cans of cinnamon rolls on top of the monkey bread, letting it rundown the sides and into the center of the bread. Garnish with flaky salt if desired. Serve warm, pulling pieces off with your hands rather than slicing the bread.