Cinnamon Sugar Pull Apart Bread with Cream Cheese Icing

YOWWWWW! You ready for a little slice of heaven this Friday morning? I know I am…

I made this recipe last night and I would be lying if I didn’t tell you I skipped dinner altogether and went straight for dessert. I’ve def had monkey bread before, but I have never made it and was shocked at how simple it really is.

I went according to the traditional Pillsbury recipe, but added my own spin with the Cream Cheese Icing, I also skipped the walnuts, but you certainly could add them to yours if you’re a fan.

Super easy, super delicious, super perfect for the weekend!

Have a great day, friends.

CINNAMON SUGAR PULL APART BREAD WITH CREAM CHEESE ICING

PREP TIME: 10 minutes
COOK TIME: 40 minutes
SERVES: 8-10

INGREDIENTS FOR BREAD:

½ cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz) refrigerated Pillsbury Grands! Flaky Layers Original Biscuits (8 Count)
1 cup firmly packed brown sugar
¾ cup butter, melted

INGREDIENTS FOR CREAM CHEESE ICING:

2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon melted butter
½ block of cream cheese, or 4 oz. (bring to room temp)
3 tablespoons whole milk or cream

INSTRUCTIONS:

Heat oven to 350°
Grease Bundt Cake Pan with cooking spray
In large 1-gallon plastic bag, mix sugar and cinnamon
Separate dough into 16 biscuits; cut each into quarters, place in bag to coat, shaking for a couple minutes until covered
Arrange biscuits in bundt pan and sprinkle remaining sugar on top
In separate bowl, combine melted butter and brown sugar
Pour brown sugar mix over biscuits and place in oven to bake for about 35-40 minutes, until golden brown
While baking, prepare the icing with powdered sugar, butter, cream cheese, vanilla, milk; mix until icing is smooth and set aside
When cake is finished baking, remove from oven and let sit to cool for about 5 minutes
Flip bundt cake upside down on a large serving dish or platter
Drip icing overtop and serve warm, Enjoy!