Cream Cheese Stuffed Cinna-Bun Pull-Aparts
I had a nice morning yesterday with my 2 year old shopping at Trader Joes. I think he’s warming up to the old ladies. A cute little lady offered him a cup of blueberries, he smiled grabbed them and gobbled them down. I was shocked!
After I got home, I was a cooking/baking fool. It was one day in a long time where I didn’t have a zillion things I HAD to do. My boys had a friend over and I was able to play in the kitchen. I am excited to share some of the yummy recipes I made over the next few days.
Break out the Bundt pan, this recipe is incredibly rich and delicious. One pull-apart and you are good! These gooey rolls are baked in a butter/brown sugar mix, filled with sweet cream cheese and sprinkled with cinnamon sugar. I recommend eating them warm. This recipe was altered from an recipe I saw on a morning show, from a guy who calls himself Chef Dad. He used the Pillsbury rolls, so you could go for his quicker route if you’d like. I substituted Rhodes Rolls instead and I think it makes a big difference.
I used the Monkey Bread Mold from William Sonoma, it’s great if you have it. If you use this mold, only use 15 rolls, the top 5 pop off the top. Hope you enjoy!
Cream Cheese Stuffed Cinna-Bun Pull-Aparts
Ingredients
- 20 Rhodes Bake and Serve Rolls thawed
- 1 lb. light brown sugar
- 2 sticks unsalted butter
- 4 Tbsp. cinnamon sugar found in your grocer's spice aisle, or just mix a little cinnamon and sugar to equal 4 Tbsp like I did
- 8 oz. cream cheese at room temperature
Instructions
- In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator.
- Lightly coat bottom of bundt pan with cooking spray.
- Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.
- Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball. Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.
- Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F. You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.
- Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.