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Cranberry Mimosa Monkey Bread

1 pkg.Bridgford Parkerhouse Style Rolls, thawed
1½ loavesBridgford Frozen Ready-Dough, thawed
1 cupgranulated sugar
1 cupfresh cranberries
½ cupmelted butter
Icing: 1 cup powdered sugar mixed with 1-2 tablespoons fresh orange juice

Lightly grease a fluted tube pan (such as Bundt); set aside. If using Bridgford Frozen Ready-Dough, on a lightly floured surface, cut loaf into 16 equal pieces and half loaf into 8 pieces: (you should have 24 pieces of dough). Divide each piece of dough or roll dough in half (48 pieces of dough); set aside. Place sugar in a medium size bowl. Zest the outer layer of the orange and mix well with sugar; set aside. Sprinkle bottom of prepared pan evenly with 1 tablespoon orange/sugar mixture. Top sugar with ½ cup cranberries. Dip 1 piece of dough in butter and then roll in orange/sugar mixture and place in pan. Continue with 23 pieces of dough. Be sure the coated dough pieces are evenly placed in pan. Top with remaining ½ cup cranberries. Repeat procedure with remaining dough pieces. Let rise in warm area until double in size (can cover and place in refrigerator to rise overnight if desired). Bake on center rack of a preheated 350 degree oven for 35-40 minutes or until golden brown and cooked through. Remove from oven and invert on serving plate to cool (syrup will be very hot). Once cooled drizzle with icing. Pull apart or slice to eat.

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