Monday, January 25, 2010

Stuffed Monkey Bread Recipe

Take a bar of cream cheese and frozen rolls to thaw. The bread will need a couple hours to rise in Bundt pan.

1 8-oz pkg cream cheese softened
4 Tbsp. cinnamon sugar divided
1 lb. brown sugar divided
1/2 C pecans divided (Optional)
2 C. (1 lb. or 4 sticks) butter
20 frozen rolls, thawed (Rhodes frozen rolls)

Coat Bundt pan with cooking spray. In mixing bowl, combine softened cream cheese with 1/4 C. brown sugar. Melt butter in a saucepan, then add remaining brown sugar and stir well. Bring to a light boil, remove from heat. Pour 1/3 of the mixture in the bottom of the Bundt pan. Take one roll at a time and stretch out so you can place about 1 Tbsp. cream cheese mixture into the middle of the roll. Fold dough around the mixture and pinch it closed. Roll into a ball. Place 8 balls on the bottom of the Bundt pan; sprinkle with 2 Tbsp. cinnamon sugar and 1/4 C. pecans. Pour 1/3 of the brown sugar and butter mixture on top. Repeat this process with the remaining 12 dough balls. Let rise, then bake 45-60 minutes at 350 degrees or until Golden Brown. When done, turn upside down on a platter and serve warm (place a plate or platter on top of Bundt pan, then turn over). Serves 1-8.

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