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


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.