Cranberry and Cream Cheese Monkey Bread
Cranberry and Cream Cheese Monkey Bread. Leftover cranberry sauce from the holidays and cream cheese are wrapped in flaky biscuit dough, dipped in butter, and covered in cinnamon and sugar for a great seasonal sweet breakfast.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
flaky refrigerated biscuit dough
1 and 1/4
+ 2 tablespoons butter
jelly, jam, or marmalade of choice ( I used a Cabernet Cranberry and Blueberry Sauce from Averie Cooks)
Preheat oven to 350˚F (175˚C) and grease a Bundt pan.
Cut the biscuits in half and cube the cream cheese into 32 pieces. Flatten each biscuit and place one cube of cream cheese and a teaspoon of the cranberry sauce or jelly that you are using in the middle. Fold the biscuit dough around the filling and set aside. Repeat. I found the pulling and pinching method works the best (pull the dough in three directions, pull up, pinch them together, and then smooth out).
Melt the butter and mix the sugar and the cinnamon together in a small bowl. Dip the balls of dough in the butter and then in the sugar and cinnamon. Place in a Bundt pan, layering the balls of dough with walnuts. Pour any excess butter over the dough and sprinkle the rest of the sugar and cinnamon on top. Cover with foil and bake in the oven for 30 minutes. Uncover and bake for another 30 minutes.
Remove from the oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan. Serve warm.
I had some difficulty getting the inner layers cooked. I've adjusted the cooking times and it worked perfectly. But if you want it crispier, place the softer portions face-up on a baking sheet and cook for five minutes, or until golden and crisp.