Position the oven racks in the center and lower third of the oven. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan generously with softened butter.

Open the biscuit dough cans and cut each biscuit into three equal portions. Roll each portion into a ball using your hands. Set aside.

In a heatproof bowl, melt the butter in 15-second increments in the microwave, stirring until fully melted. In a separate small bowl, combine the granulated sugar and ground cinnamon.

Dip each dough ball into the melted butter, allowing any excess to drip off. Then roll each piece in the cinnamon sugar mixture to coat completely.

Arrange the coated dough balls in the prepared loaf pan, layering them evenly. After all the dough has been added, mix any remaining melted butter and cinnamon sugar together and pour it evenly over the top of the dough.

Place a foil-lined baking sheet on the lower oven rack to catch any potential drips. Bake the monkey bread on the center rack for 45 to 50 minutes, or until the top is deeply golden brown and the bread is fully baked through.

Allow the monkey bread to cool in the pan for 15 minutes. Carefully invert it onto a serving platter. Let it rest for an additional 10 minutes before glazing.

In a mixing bowl, combine the softened cream cheese and confectioners’ sugar with a spatula until smooth. Stir in the heavy cream until the glaze reaches a pourable consistency.

Drizzle the glaze over the warm monkey bread or serve it on the side as a dipping sauce. Serve warm.