For years I have made a 2-loaf version of this recipe for Christmas and every time I have to punch bread back down to fit in the Bundt Pan and still it over-rises when baking and I get a lopsided loaf (and leftovers). Out of a three-loaf package, I had a single loaf left over, so tried Amy's Monkey Bread for a Sunday breakfast. I cut the bread in smaller pieces to fill the bottom of the Bundt and it turned out beautiful, as well as delicious! I also liked using the brown sugar instead of white sugar... it seemed to glaze the top of each piece of bread (which becomes the bottom once inverted). No leftovers this time... everyone enjoyed it freshly baked and warm from the oven!