Margaret's Chocolate Orange Monkey Bread

This recipe is one that I adapted from a Bridgford Rolls brand recipe. Very delicious rolls that would be perfect for a Holiday breakfast or anytime that you want something special. I use alot of the powdered sugar icing and chocolate syrup when I make these. Did I mention Chocolate and Orange?

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (21 count) package  frozen  Parker House Rolls (I usually end up using around 21 of the rolls, I prefer the type that look like golf balls)
• 1⁄4 cup  melted butter
• 1⁄2 cup granulated sugar
• 1  tablespoon  orange extract
• 1⁄2  chopped pecans (optional)
• 2  cups powdered sugar
• 2 -4  tablespoons  orange juice (I used four)
• 1⁄4 cup  chocolate syrup (I actually drizzle the Chocolate Syrup over the rolls until I get a good coverage and it looks nice)

Directions

1. Lightly grease a 10-12 cup fluted bundt pan.(Mine is a 10-cup).
2. Mix together melted butter, sugar, and then the orange extract.
3. Dump the rolls into the lightly greased bundt pan, trying to make sure they are evenly distributed.
4. Sprinkle the pecans over the rolls if you are using them.
5. Spoon the melted butter mixture over the rolls--again make sure it is evenly distributed.
6. Next, you need to let the dough rise until it is double in size.
7. This may vary quite a bit as to the amount of time it takes to rise.
8. I have found that it can take three hours to overnight, depending on temperature etc.
9. When the dough has risen to double in size, bake on center rack of a preheated 350 degree oven for 30-40 mins, or until golden brown.
10. Remove from the oven and invert onto a serving platter of your choice.
11. Mix the powdered sugar and the orange juice together and drizzle it over the hot rolls.
12. When it has cooled, drizzle with 1/4 cup (or more) of the chocolate syrup.
13. This also tastes great reheated in the microwave.
14. Please note prep time does not include the time that it takes for the dough to rise*.