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Desserts
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Monkey Bread with Sunsweet Berry Blend
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| Ingredients |
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- Monkey Bread
- 2 lbs. Bridgford’s Ready Dough, thawed, cut in 1-inch pieces
- 1/2 cup sugar
- 1 tbs. cinnamon, ground
- 6 oz. butter, unsalted
- 1 cup brown sugar
- 1 cup Sunsweet Berry Blend (alt: Sunsweet Cherries or Antioxidant Blend)
- Lemon Cream Cheese Frosting (optional)
- 8 oz. cream cheese, softened
- 8 oz. butter, unsalted
- 1 lb. powdered sugar
- 2 tsp. lemon juice
- 1 tsp. vanilla extract
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| Instructions |
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Preheat oven to 350°F and lightly grease a 9-inch Bundt® pan. Make a glaze by boiling the butter and brown sugar in a saucepan for 1 minute. Pour into bottom of Bundt® pan. Put the sugar and cinnamon in a plastic bag, add the cut dough, seal and shake. Layer the sugared dough pieces in the Bundt® pan adding some of the Sunsweet Berry Blend sprinkled over each layer, finishing with the dough. Bake for 40-45 minutes. Cool for 10 minutes before turning out onto a plate. For a special treat, glaze with frosting.
Lemon Cream Cheese Frosting
In a mixer, cream the butter and cream cheese together, add the powdered sugar and beat about 10 minutes. Mix in the lemon juice and vanilla and drizzle over cooled Monkey Bread.
MAKES 8 to 12 SERVINGS
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For more Dried Plum recipes and information visit the
California Dried Plum Board.
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© 2009 Sunsweet Growers, Inc. All Rights Reserved.
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