Monkey Bread

Prep Time 20 Minutes

Cook Time 45 Minutes

Calories per seving 249

Fat 13g

Cholesterol 34mg

Sodium 140mg

Carbohydrates 31g

Fiber 1g

Sugar 18g

Protein 3g

2 lb Bridgford’s Ready Dough^® thawed, cut in 1 inch pieces
1/2 cup sugar
1 Tbsp cinnamon, ground
6 oz butter, unsalted
1 cup brown sugar
1 cup Amaz!n™ Berry Blend (alt: Sunsweet^® Dried Cherries)
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 dried fruit sprinkled over each layer, finishing with the dough. Bake for 40 to 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, mix 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.