Preheat oven to 350 degrees.

On a cutting board, quarter the flaky biscuits and place in a large plastic bag. Add granulated sugar and cinnamon. Shake the bag to mix sugar and cinnamon and coat each quarter biscuit evenly.

Spray the dutch oven with cooking spray to prevent sticking as the monkey bread cooks.

Place biscuits into the dutch oven and set aside.

In a small saucepan, add butter and brown sugar. Melt butter on low and whisk the mixture until the sugar is completely dissolved.

Pour the brown sugar butter mixture evenly over top of the biscuits.

Bake in a preheated oven uncovered for 45 minutes or until the biscuits are fully cooked and there’s a deep dark brown crust on the top.

Once done, remove from the oven and let sit for 15 minutes.

Place the cream cheese into a small bowl and make sure it's completely softened. Using a fork, press down on the cream cheese and spread apart.

Add ¼ cup powdered sugar and stir with a fork until completely combined.

Add the additional ¼ cup powdered sugar and stir. You should now have a thick but smooth mixture.

Add the milk 1 tablespoon at a time and stir until fully combined and thin enough to spread over the monkey bread.

Drizzle the monkey bread with the cream cheese glaze and serve warm.