Earlier this month, I had the chance to attend the Taste of Home Cooking School when it held a show in our town. The first recipe they demonstrated smelled so good that I had to try it. It’s a quick, easy fix, which is great for those busy house guest filled mornings that happen so often this time of year. A twist on Monkey Bread, it’s a crowd pleaser, for sure!
Almond Cream Cheese Bundt
- 1 cup sliced almonds, divided
- 1 package cream cheese (chill in freezer)
- 1/4 cup sugar
- 1/2 tsp ground nutmeg
- 1/2 tsp. ground cinnamon
- 24 frozen dinner rolls, thawed but cold
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- 1 Tablespoon butter
- 1 cup powdered sugar
- 2 Tablespoons water
- 1/2 tsp. almond extract
Coat a 10-in bundt pan with cooking spray. Sprinkle with 1/4 cup of almonds and set aside. Cut cream cheese into 24 equal cubes. In a small bowl, mix the sugar, nutmeg, and cinnamon. Roll cream cheese cubes in the sugar mix to coat completely. Wrap a roll around each cream cheese cube to enclose. Then, coat the rolls in the sugar mixture until coated.
Place 12 of the rolls in the bundt pan and sprinkle with an additional 1/4 cup of almonds. Combine the butter and brown sugar and microwave until the sugar is dissolved. Pour half of the sugar mix over the rolls in the pan. Then, layer the remaining rolls over the sugar mix. Sprinkle with remaining nuts and any remaining spice or sugar mixes.
Cover with plastic wrap and let rise in a warm place until the rolls reach the top of the pan. Remove wrap and bake at 350 degrees for 45 minutes. When rolls reach the desired color, cover with foil for the remainder of the cooking time.
Immediately invert the bundt pan onto a serving dish.
On the stovetop, combine the butter, sugar, water, and extract to create the glaze. Stir until melted. Then, drizzle the glaze over the warm bread. Serve warm immediately or let rest to serve cool.
Yield: 12-14 sticky servings