Thaw a loaf of frozen bread dough (just follow the back of the package for instructions on how best to do it). Once thawed, turn out bread onto a lightly greased cutting board and pat gently into an 8 inch square.
Using a large knife, cut it into 64 pieces. Roll them into balls, but don’t worry if they aren’t perfect or exactly the same size.
In a medium bowl, mix together the brown sugar and ground cinnamon.
Pour the melted butter into a dish with a low rim (like a pie pan.) Dip the dough balls into the butter, coating well, and then roll into the brown sugar and cinnamon mixture.
Place evenly in rows in a greased bundt pan. I like to spray the bundt pan with nonstick cooking spray with flour in it.
Cover the pan with a towel and place in a warm place to rise for 1-2 hours. It should rise to almost the rim of the pan.
Bake at 350F degrees for 20-35 minutes or until the top is golden brown. (Note that dark coated baking pans will cook faster.)
Cool in the pan on a cooling rack for 5 minutes (only) and then turn onto a serving platter. Serve warm with a sprinkle of chopped pecans (optional).
You can make your own homemade bread dough as long as it is 16 ounces.
Add some chopped pecans to this to give it a little crunch.
This can be made ahead of time, see my tips above.
This can be frozen, see above on how to do that.
I used Rhodes frozen bread dough which can be found in bags near where the frozen biscuits are located in the freezer section of your grocery store.
To thaw the bread you can either thaw it in the refrigerator overnight or on the counter. Just follow the back of the package for the instructions and you can decide how you want to thaw.