Ingredients:

Dough:
1/4 cup butter, melted
1/4 cup lukewarm water
1/2 (3.4-ounce) package instant vanilla pudding (2 tablespoons + 2 teaspoons)
1 cup milk
1 large egg, beaten
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons active dry yeast
1/2 to 1 cup golden raisins (optional)
1/2 cup toasted walnuts or pecans, finely chopped (optional)

Coating:
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/2 cup butter, melted

Glaze:
1 cup sifted powdered sugar
2 teaspoons butter or margarine, melted
About 1 1/2 tablespoons milk
1/4 teaspoon vanilla extract

Methods:

1. Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.)
2. Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary.
3. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out.
4. Grease a 12-cup bundt pan and set aside.
5. For the coating, combine the sugars, flour and cinnamon together in a small bowl, mixing well.
6. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size.
7. Preheat oven to 350*F (175*C).
8. Bake for 20 to 25 minutes or until golden brown.
9. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate.
10. For the glaze: Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving. This treat is best served warm.