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1
About 8 hours before serving, or night before, combine first two ingredients in a bowl.
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2
Remove 24 frozen dough balls from freezer and wet them slightly before adding to sugar/cinnamon mixture.
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3
Stir to coat and dump into a Bundt pan sprayed w/cooking spray.
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4
Melt butter and add remaining sauce ingredients in a small bowl and pour over dough.
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5
Cover with a towel and let rise 8 hours or overnight.
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6
Bake 350F (180C) for about 30 minutes.
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7
Place large plate on top and invert bread onto plate.
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8
Let cool only long enough that you don't get burned - this is best when hot.
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9
Note: I've always gotten my frozen dough balls by defrosting one store-bought frozen bread dough loaf just until I can cut through it w/a knife (about 1 1/2 hours), then divide into 24 equal pieces.
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10
I then flash freeze and store in Ziploc until I need them (don't know if it's bad to defrost dough and freeze w/out cooking like it is w/meat but we haven't had a problem).
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11
Soon, I plan on trying the recipe posted here recently that makes 2 loaves +16 balls and just saving up the balls until I'm ready to make the bread.
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12
You can play around a lot w/amount of butter, cinnamon and sugar, the one I posted above is already cut down, if you want it really gooey and buttery then use one and a half sticks of butter.
