Thursday, September 13, 2012

Blueberry Cream Cheese Monkey Bread

BLUEBERRY CREAM CHEESE
MONKEY BREAD


2 (11 ounce) packages Pillsbury Thin Crust Pizza Dough (22 ounces total)
1 cup blueberries
3 tablespoons sugar
1 (8 ounce) package of cream cheese, room temperature

  • Preheat oven to 350 degrees F.
  • Spray 11-inch spring foam pan and set aside.
  • Place the blueberries, 1 tablespoon sugar and cream cheese in a food processor, and process until smooth.
  • Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.
  • Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.
  • Roll up both dough sections into a log -- jelly-roll style.
  • Trim off the ends of each roll to make them neat, and then, Cut each roll into 15 1-inch pieces.
  • Place each piece of dough into prepared round or bundt pan, placing them side-by-side in concentric circles until entire pan is filled.
  • Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.
  • Serve immediately.

Icing:
  • Mix a little of the filling left over with 1/4 cup powdered sugar and add a couple drops of milk at a time until you get the right consistency.
recipe from Amazing Moms.com

1 comment:

Tracy Albrecht said...

I hope the "3 tablespoons" of sugar was a misprint. I made this today and it was so sour it was almost inedible. I'd put in more like a cup of sugar! I might try it again but then...blueberries are so expensive I doubt I'll try this recipe. Maybe another. Sorry!

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