Preheat oven to 350 degrees. Spray a bundt cake pan with cooking spray and set aside.
Make the cinnamon sugar coating by combining the cinnamon and sugar in a bag. Set aside.
Add the butter to a microwave-safe bowl and heat on high to melt.
Combine the melted butter and remaining dough ingredients to a large bowl. Stir well until small crumbles form. If necessary, add a tablespoon or two of extra kodiak cakes mix, as necessary, so dough isn’t overly sticky.
Remove the mixture and knead on a cutting board sprinkled with kodiak cakes mix. The dough should be tacky, not sticky.
Cut the dough into 50-55 small pieces. Form the pieces into balls and add the pieces about 5 at a time to the bag of cinnamon sugar mixture. Shake well and then place the coated pieces in the greased pan. Repeat until all pieces are covered in mixture and lined in the pan.
Bake for about 20 minutes or until a toothpick inserted into the center of one of the larger dough pieces comes out without batter.
Allow the monkey bread to cool for about 10 minutes on wire rack.
Make the vanilla glaze by adding all of the ingredients to a bowl and mixing well.
Place a plate over the top of the pan and invert to remove monkey bread from the pan.
Drizzle the monkey bread with the vanilla icing.
Monkey bread is best when warm and fresh, but it will keep in an airtight for about 3 days.