About 8 hours before serving, or night before, combine first two ingredients
in a bowl. Remove 24 frozen dough balls from freezer and wet them slightly
before adding to sugar/cinnamon mixture. Stir to coat and dump into a Bundt
pan sprayed w/cooking spray. Melt butter and add remaining sauce ingredients
in a small bowl and pour over dough. Cover with a towel and let rise 8 hours
or overnight.
Bake 350 for about 30 minutes. Place large plate on top and invert bread onto
plate. Let cool only long enough that you don't get burned - this is best when
hot.
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. 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). 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. 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.
