Preheat the oven to 350 degrees. Prepare 2 bundt pans by spritzing with nonstick cooking spray.

In a microwave safe bowl, whisk together the brown sugar and butterscotch pudding mix. Remove 1 cup of the mixture and set aside.

To the remaining brown sugar mixture in the bowl, add 1 cup butter. Microwave for 30 to 60 seconds or until the butter has melted. Pour the mixture into the bundt pan, creating an even layer around the pan.

Whisk together the sugar, ground cinnamon, and the remaining brown sugar and butterscotch pudding mix.

Cut each of the thawed bread doughs into approximately 12 pieces (or 1 inch pieces). Roll each piece in the sugar mixture. Place the rolled dough into the bundt pans, evenly dividing pieces between both pans.

Once all of the bread dough is rolled and in the pans, pour any remaining sugar mixture evenly over the pans and then drizzle with the 1/2 cup melted butter (divided).

Cover the bundt pans loosely with a towel and place in a draft-free location to rise until dough is approximately doubled in size- about one hour.

Bake the monkey bread for 25 to 30 minutes or until the bread has reached an internal temperature of 190 degrees.

Place a serving plate over the bundt pan and carefully invert the bundt pan and plate, allowing the monkey bread to fall onto the plate.