Cream Cheese Stuffed Monkey Bread

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 I signed up to get recipes by email from Rhodes Dough CREAM CHEESE STUFFED MONKEY BREAD
I signed up to get recipes by email from Rhodes Dough. Most of the recipes I have deleted–I would NEVER make them. This one however, caught my eye and it is a keeper!! My apologies to Rhodes though. The grocery was out of Rhodes so I bought the generic rolls and I must say they were absolutely fine!! If you have Kroger in your area; that’s the kind I used. Quite a bit cheaper too. We had some company this weekend and EVERYONE loved these. They were gone quickly. Next time I will add pecans. We love nuts around here. We are nuts around here!!

20 Rhodes (or other brand) frozen dough rolls-thawed but not raised
2 1/2 cups brown sugar
2 sticks unsalted butter (1 cup)
4 T. cinnamon sugar (1 T. cinnamon, 3 T. sugar, mixed)
8 oz. cream cheese at room temperature

Combine cream cheese with 1/2 c. of the brown sugar. Mix well and set aside.
Melt butter and then add remaining 2 c. brown sugar and stir well. Bring to a light boil to caramelize. Pour 1/3 of the mixture into bottom of a bundt pan. Take one roll at a time into your hands and stretch it into a small circle. Place approx. 1 T. of the cream cheese/sugar mixture into the middle and pinch closed into a ball. Evenly place 8 of the filled rolls in the bottom of the pan, on top of the caramelized mixture. Sprinkle half of the cinnamon sugar on top of the 8 rolls Pour an additional 1/3 of the sugar mixture on top. ** Repeat the process with the remaining 12 rolls for the second layer. First the dough balls, then the remaining cinnamon sugar and finally the remaining sugar mixture..

Let rise for 30-45 minutes. Bake at 350 for 45-60 minutes. You may need to lay a piece of foil over top of pan after 30 minutes if buns start looking too brown. I did this step.

Remove from panggangan and immediately invert onto a LARGE plate. The caramel mixture will run all over so make sure the plate is large. I did it onto a cookie sheet. Serve warm or at room temperature.

These raise REALLY high and the rolls are large. Most monkey bread is cut smaller.

**Next time I will add 1/2 cup chopped pecans to each layer.

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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