Peanut Butter Cup Monkey Bread
Peanut Butter Cup Monkey Bread
| 1 package | Bridgford Frozen Parkerhouse Roll Dough, or Bridgford White Roll Dough |
| 1 (10.5 oz.) package | miniature peanut butter cups (not the “minis”) |
| ½ cup | butter |
| ½ cup | sugar |
Remove rolls from bag to thaw. Lightly grease a 10-12 cup Bundt pan; set aside.
In small saucepan over medium heat, melt butter. Add sugar and stir to dissolve. Remove pan from heat; set aside.
Remove paper wrapping from 24 peanut butter cups (18 if using Bridgford White Rolls).
Take each dough piece and wrap around a peanut butter cup; sealing and gently rolling into a ball with the palms of your hands. Place filled pieces of dough evenly in prepared pan. Drizzle butter/sugar mixture over dough. Let the monkey bread rise in a warm area until double in size. Bake in a preheated 350° oven for 35-40 minutes or until golden brown. Remove from oven and invert pan onto large plate. Let cool until warm* and then slice or pull apart with fingers.
*Garnish with additional chopped up peanut butter cups, if desired.