I had been thinking about doing a twist on good ol' gooey and delicious monkey bread. But what could possibly make monkey bread any better than it is? Then it occurred to me. CREAM CHEESE! It makes everything better, right? A few months after I had that thought, I saw in a magazine that someone had my same idea. I figured I had better hurry up and make it myself, so here we go!

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Name: Cream Cheese Monkey Bread
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2/3 cup dark brown sugar; 2/3 cup granulated sugar; 1 tablespoon cinnamon; 2 packages refrigerated flaky buttermilk 12 ounce tube

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INGREDIENTS

2/3 cup dark brown sugar
2/3 cup granulated sugar
1 tablespoon cinnamon
2 packages refrigerated flaky buttermilk ; 12 ounce tube

Recipe

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 12-cup bundt pan with cooking spray and set aside.

In a medium bowl, combine:

2/3 cup dark brown sugar

2/3 cup granulated sugar

1 tablespoon cinnamon

Set aside.

Cut 20 cubes into an 8-ounce block of cream cheese.

Slice 10 discs of dough from each of two 12-ounce tubes of refrigerated flaky buttermilk biscuits. You will have 20 total dough discs. Set the discs on a flat surface and place one cube of cream cheese into the center of each piece of dough.

Wrap the edges of the dough up and around each cube of cream cheese.

Melt 3/4 cup of butter in a small bowl in the microwave. Set aside.

Place 10 of the dough-wrapped cream cheese cubes, cheese-side-up, into the bottom of the prepared pan.

Top with half of the sugar-cinnamon mixture and half of the melted butter.

Top with the remaining dough-wrapped cream cheese cubes, cheese-side-down, and the remaining sugar mixture and butter.

Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve warm! Cover and refrigerate leftovers for up to 3 days.

NOTES

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Cream Cheese Monkey Bread

2/3 cup dark brown sugar 
2/3 cup granulated sugar 
1 tablespoon cinnamon 
2 packages refrigerated flaky buttermilk 12 ounce tube

Preheat oven to 350 degrees. Spray a 12-cup bundt pan with cooking spray and set aside.

In a medium bowl, combine:
2/3 cup dark brown sugar
2/3 cup granulated sugar
1 tablespoon cinnamon
Set aside.

Cut 20 cubes into an 8-ounce block of cream cheese.

Wrap the edges of the dough up and around each cube of cream cheese.

Melt 3/4 cup of butter in a small bowl in the microwave. Set aside.

Place 10 of the dough-wrapped cream cheese cubes, cheese-side-up, into the bottom of the prepared pan.

Top with half of the sugar-cinnamon mixture and half of the melted butter.

Top with the remaining dough-wrapped cream cheese cubes, cheese-side-down, and the remaining sugar mixture and butter.

Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve warm! Cover and refrigerate leftovers for up to 3 days.

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Barbhoward

Nutrition

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Serving Size: 1 Recipe (265g)
Recipe Makes: Servings

Calories: 995
Calories from Fat: 2 (0%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 43.4mg		1 %
Potassium 267.9mg		7 %
Total Carbohydrate 259.5g		76 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 251.2g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 995

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