Spray a baking sheet with nonstick cooking spray. Place 18 frozen Rhodes Bake N Serve Yeast Dinner Rolls on the baking sheet. Spray a sheet of plastic wrap with the nonstick spray and place over the baking sheet. Defrost the rolls on the counter for 2 hours.
Spray a bundt pan generously with baking spray. Heat the oven to 350 degrees F.
Add 1/2 cup sugar, 2 tablespoons cocoa powder and 1 1/2 teaspoons ground cinnamon to a medium sized mixing bowl. Mix together.
Cut rolls into three (I used kitchen shears). Toss the cut up dough into the bowl with the sugar mixture. Do this gently to be sure all of the dough is covered in the sugar mixture.
Take each piece of dough, flatten a little and add a little bit of nutella in the middle (be sure to not flatten the dough too much). Pinch all sides together to make it a closed dough ball.
Add each dough ball to the prepared bundt pan being sure to put the pinched side up. Pour a Tablespoon of melted butter on the dough balls. Sprinkle some of the sugar mixture on top of the dough balls and poured butter.
Repeat creating two more layers of dough balls in the bundt pan, or until you're finished.
The top layer of dough balls, place them in the pan with the pinched side down. Pour the remaining butter on top and sprinkle some more sugar mixture on top.
Bake the monkey bread for 27 to 30 minutes, until the monkey bread is golden brown on top. Allow the monkey bread to sit in the pan for 10 to 12 minutes on a cooling rack.
Place a plate on top of the bundt pan and flip over to put the monkey bread on the plate. Allow the monkey bread to cool at least 20 to 30 minutes before pouring the frosting on top.
Make the cream cheese frosting by creaming the cream cheese and the butter together in a mixing bowl with an electric hand mixer. Add powdered sugar in two batches. Mix thoroughly. Add vanilla extract and milk and mix until smooth.
Drizzle the frosting on top and serve immediately.