CREAM CHEESE STUFFED MONKEY BREAD RECIPES
CREAM CHEESE STUFFED MONKEY BREAD RECIPE - PILLSBURY.COM
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
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
CREAM CHEESE-CINNAMON ROLL MONKEY BREAD RECIPE - PILLSBU…
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
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
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