Lightly butter a bundt pan to prevent sticking. After the dough completes its initial rise, transfer it to your work surface and break or cut it into small, bite-sized pieces about 1 inch in diameter. In a shallow dish, spread the granulated sugar evenly. Shape the dough pieces into small balls and roll them in the sugar, ensuring they’re fully coated. Begin layering the sugared dough balls in the greased bundt pan, stacking them evenly. Cover the pan loosely with plastic wrap and set it in a warm area to rise again for 1 to 1 1/2 hours, or until the dough has doubled in size.

Preheat your oven to 350°F. As the dough finishes rising, melt the butter with the brown sugar in a small saucepan over medium heat. Stir occasionally until the sugar dissolves and forms a smooth mixture with the butter, about 3 to 4 minutes. Pour this caramel-like sauce over the dough in the bundt pan, ensuring even coverage.

Place the pan in the oven and bake for 30 to 40 minutes, or until the top is a rich, golden brown. Allow the bread to cool in the pan for about 15 minutes before carefully inverting it onto a serving plate. Serve it warm for the best flavor, or let it cool entirely before enjoying.