CREAM CHEESE MONKEY BREAD WITH BISCUITS RECIPES

Name: Cream Cheese-Cinnamon Roll Monkey Bread
Prep time: 25 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 package (8 oz) cream cheese; 2 cans (17.5 oz) refrigerated Pillsbury™ Grands!™ Flaky Cinnamon Rolls with Original Icing (5 Count); 1/4 cup butter, cut into pieces

CREAM CHEESE-CINNAMON ROLL MONKEY BREAD - PILLSBURY.COM

Cream Cheese-Cinnamon Roll Monkey Bread - Pillsbury.com image

This pull-apart treat is as easy as 1-2-3 ingredients, including Pillsbury™ Grands!™ Flaky Cinnamon Rolls with Original Icing. Every sweet bite is stuffed with cream cheese for a breakfast or brunch dish that’s bound to have guests begging for seconds.

Provided by Angie McGowan

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 3

Ingredients

1 package (8 oz) cream cheese
2 cans (17.5 oz) refrigerated Pillsbury™ Grands!™ Flaky Cinnamon Rolls with Original Icing (5 Count)
1/4 cup butter, cut into pieces

Steps:

Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
Cut block of cream cheese in half lengthwise, then cut each half in 4 rows by 3 rows to form 24 equal cubes.
Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
Take one section of dough and fold it over to form a rectangle shape. Place a square of cream cheese on the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces (you will have four leftover pieces of cream cheese).
Place cream cheese-filled dough balls in pan. Place butter pieces evenly on top.
Bake 40 to 45 minutes or until deep golden brown on top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes.
Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

Nutrition Facts : Calories 390 , CarbohydrateContent 41 g, CholesterolContent 30 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 540 mg, SugarContent 17 g, TransFatContent 0 g

CREAM CHEESE STUFFED MONKEY BREAD RECIPE - PILLSBURY.COM

Cream Cheese Stuffed Monkey Bread Recipe - Pillsbury.com image

A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury™ crescent dough oozing with warm caramel and cinnamon.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 container (8 oz) honey-nut cream cheese
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
3/4 cup packed brown sugar
1/2 cup butter, melted

Steps:

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.
Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.
Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.

Nutrition Facts : Calories 500 , CarbohydrateContent 52 g, CholesterolContent 50 mg, FatContent 6 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 640 mg, SugarContent 29 g, TransFatContent 1/2 g

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