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Bananas Foster Monkey Bread

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.

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