FOR THE MONKEY BREAD:
Preheat oven to 350 degrees. Grease a 12 cup bundt pan, set aside.
Remove biscuits from package, cut each biscuit into 4 pieces. In a large zip top bag combine the cinnamon and sugar. Place biscuit pieces in bag (I do about half at a time) seal bag, shake well to coat.
In a medium bowl stir together the melted butter, International Delight Sweet Cream creamer, maple syrup, and brown sugar.
Place about ⅓ of the bacon into the prepared bundt pan. Top with ⅓ of the biscuit pieces. Repeat layers two more times, until all of the biscuits and bacon are in the pan.
Pour the creamer and syrup mixture evenly over the biscuits and bacon. Bake in preheated oven for 40-45 minutes, until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 5-10 minutes before inverting onto a serving plate.
FOR THE GLAZE:
In a medium bowl, whisk together the powdered sugar with the International Delight Sweet Cream creamer about 1-2 minutes until smooth. Drizzle glaze over cooked monkey bread as desired.