(Mini Strawberry Cheesecake Monkey Bread

• Vegetarian

• Produce

  • 1/3 cup Strawberries

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1/4 cup Cinnamon sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 can Refrigerator biscuits

• Dairy

  • 3 tbsp Butter
  • 1 tbsp Cream
  • 1/3 cup Cream cheese

Found on alattefood.com

Description

Ingredients

• 1 can refrigerator biscuits (I use Pillsbury Grands)
• 1/4 cup cinnamon sugar (3 Tbsp sugar + 3 tsp cinnamon)
• 1/3 cup cubed cream cheese
• 1/3 cup chopped strawberries
• 3/4 c brown sugar
• 3 Tbsp butter
• 1-2 Tbsp cream (or milk)
• 1 tsp vanilla extract

Directions

• Preheat the oven to 350 and line a muffin tin with liners. Typically, this recipe makes about 10 mini monkey bread cups.
• Cut each biscuit into 4-5 pieces, depending upon how large each biscuit is (when you stuff the dough, it will stretch out quite a bit).
• Flatten each piece in the palm of your hand and place a cube of cream cheese and 1-2 strawberry pieces in the center. Fold the dough completely around the filling, making sure the dough completely covers the filling.
• Roll the dough into a ball, and roll it in the cinnamon sugar mixture.
• Place the dough into the muffin cups, about 3-4 pieces per cup (depending upon the size).
• Sprinkle any leftover strawberries over the dough.
• In a small saucepan over med-low heat, combine butter, brown sugar, 1 Tbsp cream (or milk), and vanilla extract. Once combined, bring the mixture to a boil (over med-low heat). As soon as its boiling, remove from the heat. If the sauce is too thick, add in the last Tbsp of cream (or milk).
• Over each muffin cup, spoon a little bit of caramel sauce, repeating until you are out of sauce.
• Place in the oven and bake for 12-15 minutes, or until biscuits are golden brown.
• Best when served warm.
• Enjoy!