Place your cinnamon-sugar coated dough balls into the bundt pan in one, single even layer. No need to press or crowd them, just make a loose layer.
Spoon drizzle your caramel glaze over the first layer of dough balls in the pan. Just 2 or 3 tablespoons of glaze should be enough. Remove glaze pan from heat.
Add another layer of prepared dough balls on top of the first glazed layer. Return glaze pan to heat.
Once caramel glaze is bubbling again, drizzle over the second layer of dough balls in the bundt pan. Remove the glaze pan from burner.
Place all of the remaining prepared dough balls on top, in a final third layer. You may have just enough to call it a third layer, and that is OK. The dough is going to rise a lot in the oven. Return glaze pan to heat.
After the glaze begins to bubble again, drizzle most, or all of the remaining caramel glaze onto the final layer of dough balls in the bundt pan. There should be a good amount of caramel glaze, but don't feel like you need to use it all if you have good coverage.
Bake for 30 minutes at 350 degrees. This recipe is fairly forgiving, I have never had to bake it for more than the 30 minutes. Insert a toothpick or butter knife into the center of the dough ring, and make sure it comes back clean.
With oven mitts on, place plate or stand on top of bundt pan, and immediately flip over. Do this quickly so the glaze doesn't begin to harden as the Monkey Bread cools.
Let cool, and enjoy warm or at room temperature.