Monkey Bread

1 loaf frozen bread dough

2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter, melted
1/2 cup pecans, chopped

Thaw dough until soft (about 1 hour at room temperature). Cut loaf in half lengthwise, then into 24 chunks.

In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip dough chunks in butter then roll in the cinnamon/sugar mixture until thoroughly coated.

Arrange in a Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.

Let rise until double in size (2-3 hours). Remove wrap.

Bake at 350° for 30 to 40 minutes. Cover with foil for the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.