1. 1. Thaw the Frozen Dough: This is the most time-consuming part, requiring planning. You have two primary methods:

      • • Refrigerator Thaw (Recommended for best texture): Place the frozen loaves (still in their packaging or lightly greased and covered) in the refrigerator overnight (usually 8-12 hours). The dough should be fully thawed but still cold and manageable. It shouldn’t have risen significantly yet.
      • • Countertop Thaw (Faster): Leave the frozen loaves on a lightly greased surface or in their packaging on the counter for about 3-5 hours, depending on room temperature. Keep a close eye on it – you want it thawed enough to cut, but not puffy or overly risen at this stage. It should still feel cool to the touch.
      • • Important: Do not use a microwave to thaw the dough, as this can cook parts of it and deactivate the yeast.

1. 1. Prepare the Bundt Pan: Generously grease your 10-12 cup Bundt pan with butter, shortening, or non-stick cooking spray. Pay extra attention to the center tube and all the crevices. Proper greasing is critical to ensure the monkey bread releases cleanly after baking. You can lightly flour it after greasing for extra insurance, but thorough greasing is usually sufficient.

1. 1. Prepare the Coating: In a medium-sized bowl (large enough to toss dough pieces in), whisk together the 1 cup of granulated sugar and 2 teaspoons of ground cinnamon (plus optional nutmeg/cardamom, if using). Set aside.

1. 1. Cut the Dough: Once the dough is thawed but still cold, turn it out onto a lightly floured surface. Using a sharp knife or clean kitchen shears (often easier!), cut each loaf into small, bite-sized pieces, roughly 1-inch squares or balls. Aim for consistency in size so they bake evenly. You should get about 30-40 pieces per loaf. Don’t worry if they aren’t perfectly uniform.

Part 2: Coating and Assembling the Monkey Bread

1. 1. Melt the Butter: Place the 1/2 cup (1 stick) of unsalted butter in a small saucepan over low heat or melt it in a microwave-safe bowl. Keep it melted but not boiling hot. Pour the melted butter into a shallow bowl or dish suitable for dipping.

1. 1. Coat the Dough Pieces: Working in batches, take several dough pieces and dip them briefly into the melted butter, ensuring they are lightly coated. Immediately transfer the buttered dough pieces to the bowl with the cinnamon-sugar mixture. Toss gently until each piece is well coated on all sides. A fork or tongs can be helpful here to keep fingers cleaner.

1. 1. Layer in the Bundt Pan: Place about half of the cinnamon-sugar coated dough pieces into the prepared Bundt pan, arranging them loosely to allow for rising and air circulation. Don’t pack them down tightly.

      • • (Optional Add-ins): If using nuts, raisins, or chocolate chips, sprinkle about half of them over this first layer of dough balls.

1. 1. Add Remaining Dough (and Optional Add-ins): Layer the remaining coated dough pieces on top of the first layer (and any optional add-ins). If using more add-ins, sprinkle the rest over this top layer. Again, keep the arrangement loose.

Part 3: Making the Sauce, Rising, and Baking

1. 1. Make the Brown Sugar Sauce: To the same saucepan used for melting butter (no need to wash), add the 1 cup of packed brown sugar to any remaining melted butter (if there isn’t much butter left, add another tablespoon or two). Heat over medium-low heat, stirring constantly, until the brown sugar is melted and combined with the butter, forming a smooth sauce. This usually takes just 2-3 minutes. Don’t boil it vigorously, just melt and combine. If adding nuts directly to the sauce, stir them in now.

1. 1. Pour Sauce Over Dough: Carefully and evenly pour the warm brown sugar sauce over the dough pieces arranged in the Bundt pan. Try to distribute it as evenly as possible, letting it seep down between the dough balls.

1. 1. Rise the Monkey Bread: Cover the Bundt pan loosely with plastic wrap (lightly grease the side facing the dough to prevent sticking) or a clean kitchen towel. Place the pan in a warm, draft-free spot to rise. This second rise is crucial for a light and airy texture. Let it rise until the dough has puffed up significantly and nearly doubled in size, typically taking 45-90 minutes. The exact time depends heavily on the ambient temperature and the yeast’s activity. The dough should look visibly puffier and fill the pan more. Don’t rush this step!

1. 1. Preheat Oven: Towards the end of the rising time, preheat your oven to 350°F (175°C). Position an oven rack in the middle.

1. 1. Bake the Monkey Bread: Remove the plastic wrap or towel. Place the Bundt pan carefully into the preheated oven. Bake for 30-40 minutes. Signs of doneness include:

      • • The top is deeply golden brown and looks set.
      • • The edges are bubbling slightly from the caramelized sauce.
      • • An instant-read thermometer inserted into the center (avoiding the sugary sauce pools if possible) should register around 190-200°F (88-93°C).
      • • If the top starts browning too quickly before the center seems cooked, you can loosely tent the pan with aluminum foil for the last 10-15 minutes of baking.

Part 4: Cooling, Inverting, and Glazing

1. 1. Cool Slightly: Once baked, carefully remove the Bundt pan from the oven and place it on a wire cooling rack. Let the monkey bread cool in the pan for only 5-10 minutes. This brief cooling allows the structure to set slightly and the molten sugar to cool just enough so it doesn’t all run off, but not so long that it hardens and sticks to the pan. This is a critical window!

1. 1. Invert the Monkey Bread: Place a large serving plate or platter over the top of the Bundt pan. Working carefully (use oven mitts as the pan is still hot!) and confidently, quickly flip the pan and plate together. Lift off the Bundt pan. If properly greased and inverted within the correct time frame, the monkey bread should release cleanly. If a few pieces stick, gently coax them out with a spatula and place them back onto the main loaf.

1. 1. Prepare the Optional Glaze: While the monkey bread cools slightly on the plate, prepare the glaze if desired. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract. Add more milk, one teaspoon at a time, until you reach your desired drizzling consistency. Adding a pinch of salt or melted butter enhances the flavor.

1. 1. Glaze and Serve: Drizzle the glaze over the warm (not piping hot) monkey bread, letting it drip down the sides. Serve the monkey bread warm for the best gooey, pull-apart experience.