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Pumpkin Monkey Bread

1 pkg Bridgford Frozen Parkerhouse Style Roll Dough, thawed or
1 pkg Bridgford Frozen White Roll Dough, thawed or
1½ loaves Bridgford Frozen Ready-Dough®, thawed and divided into 24 equal pieces
½ cup butter (1 stick – divided in half)
½ cup granulated sugar
2 tbsp pumpkin pie spice – divided
2/3 cup brown sugar
1/3 cup canned pumpkin

Thaw dough according to package instructions. Lightly grease a 12 cup bundt cake pan; set aside. In a medium size bowl, combine granulated sugar with half of the pumpkin pie spice (1 tablespoon); set aside. Melt ¼ cup of the butter (¼ of a stick). Dip each dough piece in melted butter and then coat in sugar/spice mixture. Place coated balls of dough evenly in pan; set aside. In a medium size saucepan, melt remaining ¼ cup of butter. Add brown sugar, canned pumpkin and remaining 1 tablespoon pumpkin spice. Stir over medium heat until mixture begins to boil. Let boil for 1 minute. Remove pan from heat and pour pumpkin mixture evenly over the dough (it is ok to pour the warm mixture over the dough). Let the dough rise until double in size. Bake in a preheated 350° oven for 35-40 minutes or until golden brown and sounds hollow when tapped on top. Remove from oven and invert out of pan upside down on a large plate.

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