Cinnamon Chip Cream Cheese Bread Food

CINNAMON ALMOND DARK CHOCOLATE MONKEY BREAD WITH CREAM CHEESE DRIZZLE

Steps:

• Preheat the oven to 350 degrees F.
• On a floured surface, unroll each tube of dough and separate along the perforations. Mound 1 teaspoon of the almond filling in the center of a dough triangle, top with 2 teaspoons chocolate chips and fold the sides over to make a package. Roll it in your hand to seal. Repeat with the rest of the dough, almond filling and chocolate chips.
• Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan.
• Mix together the granulated sugar, cinnamon and salt in a shallow bowl. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared pan. Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly.
• While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan. Turn it over and turn out onto a serving dish. Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds.
• Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth. If the mixture needs to be looser, add an additional 1 tablespoon milk.

CREAM CHEESE BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.

CINNAMON CHIP WALNUT BREAD

Steps:

• Add all ingredients in the order listed to bread machine, holding out the cinnamon chips and nuts.
• Choose the "fruit/nut" bread cycle.
• Add chips last at the end of the mixing.
• Let the machine do the rest.

CINNAMON CHIP FILLED CRESCENTS

Steps:

• Heat oven to 375 degrees F.
• Unroll dough; separate into 16 triangles.
• Spread melted butter on each triangle, Sprinkle 1 cup cinnamon chips evenly over rolls; gently press chips into dough.
• Roll from shortest side of triangle to opposite point.
• Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
• Bake 8 to 10 minutes or until golden brown.
• Drizzle with CINNAMON DRIZZLE.
• Serve warm.
• CINNAMON CHIPS DRIZZLE: Melt remaining 2/3 cup chips with 1-1/2 teaspoons shortening.

CINNAMON-CHOCOLATE CHIP BREAD

Steps:

• Dissolve yeast in warm water and let sit for 5 to 10 minutes.
• Meanwhile, coat the inside of a large bowl with cooking spray.
• Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky.
• Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour.
• Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside.
• Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture.
• Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.

CHOCOLATE CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Cut biscuits in half and cube the cream cheese (32 pieces).
• Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
• In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
• In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
• In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
• Bake for 30-35 minutes.
• Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
• Enjoy!