July 4, 2013

Cinnamon and Cream Cheese Monkey Bread

This recipe is like the snow leopard of Pinterest.  There's a rare sighting, and when you track it down for exact info it is elusive.  Many pins are just to pictures, but not the source recipe.  Contributing to this is the fact that the site with the real recipe has been requesting that the pins be taken down.  So when I thought I saw a legitimate pin resurface, I was excited.  When it went to a non-recipe site, I was frustrated, and finally googled the recipe, determined to hunt it down.  HERE IT IS, from pip & ebby.  Muahahaha.

As part of my 4th of July day of treats, which I decided on at the early date of July 2, this would be the main attraction for breakfast.  SO worth it, and also really simple.  I can't put words to the wonderful smell as it baked, the warm delicious mix of flavors, and how it was so easy to eat too much.  I will say that despite my (silly) misgivings that this was too much for just the 3 of us, this was perfectly fine as a family meal.  We have leftovers for the next day or two and that is JUST fine by me.

  • 8 ounces of cream cheese, cut into 20 cubes
  • 2 tubes of refrigerated buttermilk biscuit dough (20 biscuits total)
  • 2/3 cups brown sugar
  • 2/3 cups granulated sugar
  • 1 tablespoon cinnamon
  • 3/4 cups butter, melted
  1. Preheat oven to 350°.  Spray a bundt pan with cooking spray and set aside.
  2. In a medium bowl, combine the sugars and cinnamon.  Set aside.
  3. Cut the cream cheese into 20 cubes (picture below).
  4. Open up the tubes of biscuit dough, and separate out the biscuits- you should have 20 in total.
  5. Place a cube of cream cheese on top of each biscuit, then pull up the sides of the biscuit around the cream cheese, so you have a little mound of dough and cream cheese.  The dough does not have to completely cover the cream cheese.
  6. Place 10 of the biscuits in the bundt pan cream cheese side up.  They'll fit in snugly.  Cover with half the sugar mixture (about 2/3 cups) and drizzle with half of the butter (about 1/3 cup).
  7. Place the remaining biscuits in the bundt pan, cream cheese side down.  Cover with the remaining sugar mixture and remaining butter.
  8. Bake for 40 minutes.  Place a plate on top, and gently invert.  There will likely be some butter/sugary sauce oozing around, so be prepared for a little mess.  But I promise it will be ok.  ;)  Serve warm, and refrigerate leftovers.

It felt too early to do math, even simple math like "cut the butter into 4 rows, and then cut into 5 rows to get 20 pieces".  Fortunately, I powered through and took a pic for easy future reference.

These were the biscuits I used.  They come already sliced into 10 biscuits- wee!

OH. MY. GOD.  Amazeballs.

Well hello there gooey wonderful cream cheese filling.

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