In saucepan over medium-high heat, add all ingredients and stir to combine.

Once cranberries begin to pop, continue stirring until mixture starts to thicken and cranberries are broken down. Remove from heat and let cool completely.

Generously grease bundt pan with butter. Preheat oven to 350 degrees F.

Remove cinnamon rolls from packaging and tear each piece apart. Cut each single roll into four equal bite-size pieces.

In bowl, whisk together sugar, cinnamon and nutmeg to combine.

Drop each bite-size piece of cinnamon roll into the sugar-spice mixture. Toss and roll pieces of dough to fully coat.

Once the cranberry topping cools, spoon half the sauce into the bottom of the prepared Bundt pan, evenly spreading it around.

Layer dough on top by gently stacking each piece, tightly, until pan is ¾ full.

Carefully pour remaining cranberry topping over dough balls until entire fully covered. Bake for 30-35 minutes or until tops are golden brown and the centers are cooked through (when inserted kitchen knife comes out clean – it’s ready).

Remove from oven and allow monkey bread to cool for about 15-20 minutes. Then cover with large plate, flip the pan and release the bread.

To serve, pull apart desired amount with your fingers (or cut with a knife if preferred).