Monkey Bread
4 tubes refrigerator biscuits¾ cup Sugar
Filling:
8 oz cream cheese, room temperature
1/4 cup strawberry jam
Syrup Topping:
¾ cup Butter
1 cup Sugar
2 tbsp Strawberry Jam
Syrup Topping:
¾ cup Butter
1 cup Sugar
2 tbsp Strawberry Jam
2 tbsp corn syrup
Mix cream cheese and strawberry jam until smooth. Set aside and refrigerate. In a saucepan, heat butter, sugar and jam to a boil. Cut biscuits into fours. Add a dollop of cream cheese and strawberry mixture on half the biscuit pieces and pinch into a ball or pouch. Roll the other half of the biscuits into balls. Roll biscuits in sugar. Butter or spray a loaf pan. Stack biscuits into a loaf pan, alternating stuffed and plain. Pour syrup over biscuits and bake at 350 for 40 to 50 minutes. When partly cool, turn out onto serving platter. To serve, let each person pull pieces off. If desired, drizzle with basic sugar glaze. Recipe below…
Mix cream cheese and strawberry jam until smooth. Set aside and refrigerate. In a saucepan, heat butter, sugar and jam to a boil. Cut biscuits into fours. Add a dollop of cream cheese and strawberry mixture on half the biscuit pieces and pinch into a ball or pouch. Roll the other half of the biscuits into balls. Roll biscuits in sugar. Butter or spray a loaf pan. Stack biscuits into a loaf pan, alternating stuffed and plain. Pour syrup over biscuits and bake at 350 for 40 to 50 minutes. When partly cool, turn out onto serving platter. To serve, let each person pull pieces off. If desired, drizzle with basic sugar glaze. Recipe below…
Basic Sugar Glaze
2 cups Powdered Sugar
2 T Butter or Margarine, softened
1 t Vanilla
3 to 4 T Milk or Half-n-Half
2 cups Powdered Sugar
2 T Butter or Margarine, softened
1 t Vanilla
3 to 4 T Milk or Half-n-Half
Combine all ingredients, adding enough milk for desired consistency.
Makes 1 ½ cups glaze.
Proof that mine is a working kitchen
and not so pretty all the time!
Ready to go in the oven!
Done!
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