Monkey Bread

Ingredients

1 pkg of parkerhouse style bread roll dough. You can find it in the freezer department. Thaw dough.
1 cup Sugar
2 teaspoons (to 3 Teaspoons) Cinnamon
2 sticks Butter
1/2 cup Brown Sugar


Preparation Instructions

Preheat the oven to 350 degrees.
Open thawed roll pkg and cut each roll in quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the roll quarters into the cinnamon-sugar mix. Once all the rolls quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the rolls.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

Source- http://thepioneerwoman.com/cooking/2009/05/monkey-bread/