Prepare Bundt pan by generously greasing it with butter and Preheat oven to 350° F.
Remove cinnamon rolls from packaging and tear each piece apart. With each single roll, cut into four equal bite-sized pieces. Cut until all rolls within each can is in bite-sized pieces.
Combine brown sugar, cinnamon, nutmeg, ginger, allspice, and cloves together, whisking until combined well.
Drop each bite-sized piece into the sugar mixture and roll the pieces of dough until fully covered.
Add halved pecans all around at the bottom of the Bundt pan. Then, gently arrange each piece into the prepared Bundt pan, stacking them tightly until pan is ¾ filled. NOTE: DO NOT fill all the way to the top!
In a small sauce pan over medium-high heat, combine brown sugar, pumpkin puree, maple syrup, and butter, whisking everything together until mixture begins to boil, about 2-3 minutes. Remove from heat and continue to stir until sugar has fully dissolved.
Carefully pour the mixture over the dough balls in the Bundt pan, until entire dough is covered. Bake for 35-40 minutes or until tops are golden brown and the centers are cooked through once tested with a kitchen knife or toothpick which comes out clean.
Remove from oven and allow monkey bread to cool for about 15-20 minutes before covering it with a large plate and inverting out the bread.
To serve, pull apart desired amount with your fingers (or cut with a knife if preferred) and enjoy!