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

STICKY BUNS

STICKY BUNS

[day before]

Combine in a large bowl and let stand until yeast is dissolved, about 5 minutes:

       ¼ cup warm water

       1 package active dry yeast

Add:

       ½ cup all-purpose flour

       1/3 cup sugar

       ¼ cup milk

       2 large eggs

       1 teaspoon vanilla

       1 teaspoon salt

Mix by hand until blended. Gradually stir in:

       2 to 2 ¼ cups all-purpose flour

Mix for 1 minute or until dough comes together. Knead by hand for about 10 minutes until the dough becomes smooth and elastic. Add:

       6 tablespoons butter, very soft

Vigorously knead in the butter until completely incorporated and the dough is once again smooth. [it will be a sticky dough]

Place dough in large buttered bowl. Cover with plastic wrap and let rise in warm place for about 1 ½ hours.

Punch down the dough, knead briefly, and refrigerate, covered, until doubled again, 4 to 12 hours. [overnight]

[in the morning...] Butter a 13 x 9 inch baking pan. Bring to a boil in a small saucepan over medium heat, stiffing to dissolve the sugar:

       1 cup packed brown sugar

       ½ cup butter

       ¼ cup honey

Remove from heat and stir in:

       2 ½ cups chopped pecans

Pour the hot syrup into the baking pan and spread it evenly. Let cool. Using a rolling pin, roll dough out to a 16 x 12-inch rectangle. Brush with:

       1 tablespoon melted butter

Sprinkle with:

       1/3 to ½ cup brown sugar

       2 teaspoons ground cinnamon.

Starting from a long side, roll up the dough into a cylinder. Cut crosswise into 8 slices. Arrange the slices in the prepared pan, spacing them evenly. Cover with plastic wrap and let rise in room temperature until doubled in size.

[When cut and placed in pan to rise again, the dough will not double in size. That’s ok, because it will rise in the oven. I think its mainly to let the dough rest after rolling it out? Anyway...]

Preheat oven to 350 degrees. Bake until the buns are golden brown and the syrup is bubbly hot, about 30 minutes. Let buns cool for 5 min, and then invert them on serving tray. Serve warm.