Preheat oven to 350F and spray a 12-cup Bundt pan very well with cooking spray, or grease and flour the pan; set aside.

To a small bowl, add the granulated sugar, cinnamon, nutmeg, and whisk to combine; set aside momentarily.

Open each of the two tubes of refrigerated cinnamon roll dough. Separate all the cinnamon rolls, you should have 16 total. Dice each of the 16 rolls into quarters to form bite-sized pieces. Reserve the glaze that came in the tubes for after baking.

To a gallon-sized ziptop plastic bag, add the dough pieces, sprinkle the cinnamon-sugar mixture over the dough, seal the bag, and shake to evenly distribute and coat evenly.

Turn the coated dough out into the prepared pan, layering it lightly and evenly around the pan. If you're using optional nuts, sprinkle them in as you're layering and placing the dough into the pan.

To a small bowl, add the melted butter. To the melted butter, add the maple syrup, brown sugar, and whisk to combine.

Evenly pour the buttery sauce mixture over the dough in the prepared pan, trying to keep it from hitting the perimeter of the pan.

Bake for about 30 to 35 minutes, or until dough pieces are just set and done; rotate pan once midway through baking to ensure even cooking.

Allow the monkey bread to cool in the pan for 5 minutes.

Invert the Bundt pan over a serving platter. If the monkey bread doesn't just plop out, run a rubber tipped spatula down into the sides of the pan to try to loosen the sticking points.

Warm the two little containers of glaze that came with the two tubes of dough, if desired. Drizzle the glaze over the top of the monkey bread and serve immediately.