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Cherry Pull-Apart Bread

1½ loaves Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed or
1 pkg Bridgford Frozen Parkerhouse Rolls Dough, thawed
½ cup melted butter or margarine
1 cup granulated sugar
¼ cup chopped dried cherries or dried, mixed berries
1 tsp ground cinnamon

Lightly grease a bundt pan. If using loaves of dough, divide whole loaf of Bridgford Frozen Bread Dough into 16 equal pieces and half loaf into 8 equal pieces for a total of 24 pieces of dough. If using rolls, there is no need to divide dough. In a small bowl, combine sugar, cherries and cinnamon. Set aside. Dip each piece of dough in melted butter and roll in sugar mixture (make sure that the dough is coated generously with sugar mixture). Place each piece of dough evenly in pan. Let the dough rise until double in size. Bake in a preheated 350° oven for 30-40 minutes. The bread should be well-browned and sound hollow when tapped on top. Remove from oven, invert and turn our of pan immediately.

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