Cheesecake Stuffed Monkey Bread

2 tubes refrigerated biscuit dough 3 Tbsps. melted butter Cinnamon Sugar: 1 cup granulated sugar 1 tsp. ground cinnamon Cheesecake Filling: 1 8oz block cream cheese, softened ½ cup granulated sugar 2 tsps. pure vanilla extract ½ tsp. cinnamon Glaze: 1 cup powdered sugar 2-4 Tbsps. milk, as needed for desired consistency 1 tsp. pure vanilla extract Mix one cup sugar and 1 teaspoon cinnamon. Set aside. Preheat oven to 350˚F. Spray Bundt pan with cooking spray. Lightly sprinkle pan with cinnamon sugar. In medium bowl, combine cream cheese, sugar, vanilla and cinnamon. Beat until well combined and creamy. Cut biscuits in half. Brush each piece with melted butter and sprinkle with cinnamon sugar mixture. Flip biscuits and repeat steps with butter and cinnamon sugar. Place small amount of cheesecake mixture in each biscuit piece. Fold dough over mixture and seal edges. Place pieces evenly around Bundt pan in single layer of two rows. Bake until golden and cooked through, about 40-45 minutes. Let cool slightly and invert on to serving platter. In small bowl, combine powdered sugar, vanilla and milk. Whisk until smooth. Drizzle with glaze and serve warm.