Cream Cheese Cinnamon Roll Monkey Bread
Cream Cheese Cinnamon Roll Monkey Bread is a vegetarian recipe with 12 servings. One portion of this dish contains roughly 5g of protein, 23g of fat, and a total of 386 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have butter, grands!™ flaky supreme cinnamon rolls, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Instructions
Heat oven to 350 F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick.
Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
Place cream cheese-filled dough balls in pan.
Place butter pieces on top.
Bake 40 to 45 minutes or until golden brown across 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 longer.
Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.