(by Shirley McNevich)
2 loaves frozen bread dough (thawed)
1 stick butter (melted)
1 cup white sugar
3 tsp. cinnamon
1 cup chopped walnuts or chopped pecans
In a microwave safe bowl add the butter--melt the butter in the microwave. In a separate bowl add white sugar and cinnamon--stir until mixed. Spray a bundt cake pan with Pam. Pinch the bread dough into walnut sized pieces, then roll each dough ball in the melted butter, then in the cinnamon/sugar mixture. Once coated, place the coated dough ball in the bundt pan. Repeat with all dough balls making layers where necessary. Sprinkle chopped nuts in between dough ball layers as you add dough balls, and sprinkle remaining chopped nuts over the top layer. Cover the pan with Saran wrap and let the dough rise on your counter until it doubles in size (about an hour). Remove Saran wrap, then cover the bundt cake pan with foil. Bake (covered) at 350 degrees for 30 minutes. Remove the foil then bake 15 minutes uncovered.