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Cream Cheese Stuffed Monkey Bread

cream cheese stuffed monkey bread Appetizer
Cream Cheese Stuffed Monkey Bread
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
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A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury™ refrigerated crescents oozing with warm caramel and cinnamon. ...MORE + LESS -

Ingredients

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 container (227 g) spreadable cream cheese
2 cans (8 count each Pillsbury™ refrigerated crescents
3/4 cup packed brown sugar
1/2 cup butter, melted

Steps

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  • 1
    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.
  • 2
    Unroll each can of dough into 1 large rectangle; press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
  • 3
    Place about 1/2 teaspoon cream cheese on centre 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.
  • 4
    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.
  • 5
    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.

Expert Tips

  • Try fruit-flavoured cream cheese in place of the plain cream cheese.
  • Store any remaining monkey bread in the refrigerator to keep the cream cheese food safe.

Nutrition Information

Nutrition Facts

Serving Size: 8 servings
Calories
500
% Daily Value
Total Fat
31
Saturated Fat
16
Trans Fat
0.5
Cholesterol
50
Sodium
640
Dietary Fiber
0
Sugars
29
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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