MONKEY JAM RECIPES

Steps:

• Thaw yeast roll dough according to package directions; cut the rolls in half. Stir together sugars, cinnamon, and ginger in a small bowl. Coat 2 (6-cavity) mini fluted tube cake pans with cooking spray. Sprinkle 1 tablespoon pecans in the bottom of each cavity.
• Prepare the Caramel Topping (makes about 1 cup): Bring 3/4 cup packed light brown sugar, 6 tablespoons salted butter, and 1/4 cup heavy cream to a boil in a small saucepan over medium, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 teaspoon vanilla extract. Stir constantly 3 minutes. Set aside for immediate use.
• Coat each dough roll half in melted butter; dredge in sugar mixture. Place 4 coated roll halves on pecans in each cavity, and top each with 1 teaspoon of the remaining sugar mixture. Drizzle with any remaining melted butter. (Discard any leftover sugar mixture.) Sprinkle remaining 1/2 cup pecans over the loaves. Spoon Caramel Topping over loaves.
• Cover each pan with plastic wrap, and let rise until doubled in size, about 1 hour.
• Preheat oven to 325°F. Bake until golden brown and done, 20 to 25 minutes. Let stand in pans on a wire rack 5 minutes. Invert the loaves onto a platter, and spoon any remaining topping from pans onto loaves. Serve warm.

Steps:

• Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
• In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon raspberry jam.
• Sprinkle with almonds. Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
• In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.