PILLSBURY CHEESE BREAD RECIPES

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.

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.