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Chocolate & Salted Caramel Monkey Bread

1 pkg Bridgford® Frozen Parkerhouse or White Roll Dough, thawed
½ cup melted butter
1 cup granulated sugar
2 tsp cinnamon
½ cup semi-sweet chocolate chips
3 Tbsp salted caramel sundae topping

Lightly grease a Bundt cake pan; set aside. In a small bowl, mix together sugar and cinnamon; set aside. Place Bridgford rolls on a lightly floured surface. Take one piece of thawed roll dough and slightly flatten, place 5 chocolate chips on the center. Fold dough around chocolate, seal seams and lightly roll into a ball. Continue with remaining pieces of dough and chocolate. Dip balls of chocolate filled dough into melted butter and then roll into cinnamon sugar mixture. Placing coated pieces of dough evenly in Bundt pan. Drizzle with remaining butter. Place pan in warm area and let rise until double in size. Bake in a preheated 350̊ oven for 35-40 minutes or until golden brown. Remove from oven and invert pan onto large plate. Remove pan and drizzle warm monkey bread with salted caramel topping and sprinkle with any remaining chocolate chips.

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