Heat oven to 350F. Grease bundt pan with butter or cooking spray. Place bundt pan on half-sheet tray and set aside.
In small saucepan, combine sugar, butter, cinnamon and orange juice. Stir until butter and sugar are completely melted and mixture is combined. Remove from heat and stir in vanilla.
Whisk together sugar, cinnamon, and zest in medium bowl. Quarter biscuits and roll pieces into sugar-spice mixture. Layer biscuit pieces in bundt pan with dried cranberries sprinkled throughout.
Gently pour the sauce over the biscuits. Bake for 35-40 minutes. Cool 10 minutes, then carefully turn over onto rimmed serving plate. Be careful when turning over, so as not to burn yourself with the hot butter sugar sauce.
Combine ingredients for glaze and pour over monkey bread. Serve immediately.