Cinnamon Almond Dark Chocolate Monkey Bread With Cream Cheese Drizzle
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Granulated Sugar1.5 tsps
Cinnamon1 tsp
Table Salt1 cup
Sugar (confectioners')1 tsp
Almond Extract3 tbsps
Whole MilkDirections:
1
Watch how to make this recipe
2
Special equipment: a 12-inch Bundt pan Preheat the oven to 350 degrees F
3
On a floured surface, unroll each tube of dough and separate along the perforations
4
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
5
Roll it in your hand to seal
6
Repeat with the rest of the dough, almond filling and chocolate chips
7
Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan
8
Mix together the granulated sugar, cinnamon and salt in a shallow bowl
9
Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture
10
Place in the prepared pan
11
Cover with foil and bake for 35 minutes
12
Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly
13
While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan
14
Turn it over and turn out onto a serving dish
15
Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds
16
Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth
17
If the mixture needs to be looser, add an additional 1 tablespoon milk