MYRA'S MONKEY BREAD

1 (1-pound) package frozen yeast roll dough
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed light-brown sugar
10 tablespoons (1 1/4 sticks) butter

Lightly coat a Bundt or one-piece tube pan with cooking spray. Empty the package of rolls into the pan; distribute rolls evenly, top side up.

Mix together sugar and cinnamon; sprinkle over rolls. Scatter nuts and brown sugar over rolls. Slice butter into 1/2-tablespoon pieces; distribute over the other ingredients. Cover the pan with plastic wrap, place it in a cold oven (or other draft-free place), and leave it for at least 8 hours or as long as overnight.

WHEN READY TO COOK:
Remove the pan from the oven; preheat the oven to 350 degrees.

Uncover the pan.

Bake until the bread is golden brown and slightly bubbly, about 30 minutes. Let the bread rest for 10 minutes in the pan. Place a cake plate over the top of the pan; turn them over, allowing the bread to fall onto the plate. If the bread doesn't fall out easily, shake the pan.

Serve bread warm or at room temperature, pulling the individual rolls apart with your fingers. (Covered well with plastic wrap and then with aluminum foil, the bread will keep for 3 days at room temperature.)

Makes about 12 servings
Adapted from source: Cheap. Fast. Good! by Beverly Mills and Alicia Ross