|1 pkg||Bridgford Frozen Parkerhouse Roll Dough or White Roll Dough, thawed or|
|1 ½ loaves||Bridgford Frozen Ready-Dough®, thawed, divided into 24 pieces|
|2||bananas peeled and sliced thin|
|1 cup||caramel sauce mixed with 2 tablespoons bourbon (the bourbon is optional)*|
|½ cup||melted butter|
|1 cup||brown sugar mixed with 2 teaspoons cinnamon|
Lightly grease a bundt pan. Evenly line bottom of pan with sliced bananas. Drizzle with half of the caramel/bourbon sauce. Dip each piece of dough in melted butter and roll in cinnamon-sugar mixture. Evenly top caramel mixture with coated balls of dough. Drizzle with remaining caramel/bourbon sauce. Let rise until double in size. Bake in a preheated 350° degree oven for 30-40 minutes or until golden brown and bread sounds hollow when tapped on top. Remove from oven and invert onto a large plate or platter. Be careful, the syrup is very hot. Remove pan and let cool.
*use purchased caramel sauce or homemade:
Bourbon Caramel Sauce Recipe: 1 cup brown sugar mixed with ½ cup heavy cream, ¼ cup melted butter and 1 tablespoon bourbon (or 1 teaspoon vanilla). Place all ingredients (except the bourbon or vanilla) in medium saucepan and bring to a boil, stirring constantly. Reduce heat and continue to cook (keep stirring) for about 5 minutes or until it begins to thicken. Remove from heat and add bourbon or vanilla. Let cool until warm.