Gingerbread Monkey Bread
Gingerbread Monkey Bread
| 1 pkg. | Bridgford Frozen Parkerhouse Roll Dough, thawed (or 1.5 loaves Bridgford Frozen Ready-Dough®, thawed and divided into 24 pieces) |
| 1 cup | granulated sugar |
| ½ teaspoon | cinnamon |
| ½ teaspoon | allspice |
| ½ teaspoon | ginger |
| ¼ teaspoon | nutmeg |
| ¼ teaspoon | cloves |
| ½ cup | melted butter |
Lightly grease a 12 cup Bundt pan; set aside. In a medium size bowl, mix together sugar with spices; set aside. Dip each thawed Bridgford Parkerhouse Roll Dough piece into butter and roll to coat in sugar/spice mixture. Place evenly in prepared pan. Sprinkle any remaining sugar and butter on top of prepared dough. In a warm area, let rise until double in size. Bake in a preheated 350°F oven for 30-35 minutes or until golden brown. Remove from oven and turn out of pan onto plate (syrup will be very hot). Let cool and serve..