Guava And Cheese Monkey Bread Recipe

Ingredients

7

oz guava paste (from 14-oz package), cut into 8 pieces

1/2

cup water

1/2

cup sugar

1

teaspoon ground cinnamon

2

                        cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

1

container (8 oz) original cream cheese spread

3/4

cup butter, melted

1

cup packed brown sugar

Preparation

In 1-quart saucepan, mix guava paste and water. Heat to boiling over high heat; reduce heat, and simmer 3 to 5 minutes, stirring frequently, until guava paste dissolves and sauce is smooth. Remove from heat.

Meanwhile, heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with butter or cooking spray. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Press each biscuit piece out to 1/4-inch thickness. Top each piece with about 3/4 teaspoon of the cream cheese spread. Fold edges of dough up around cream cheese spread, and pinch to seal.

Add cheese-filled biscuit pieces to bag; shake in bag to coat. Arrange in pan. Sprinkle any remaining sugar over biscuits.

In small bowl, mix butter and brown sugar; pour over biscuit pieces.

Bake 38 to 43 minutes or until golden brown and no longer doughy in center. Loosen from edges of pan with metal spatula. Cool in pan 10 minutes. Turn upside-down onto serving plate, replacing any biscuit pieces and caramel from pan.

Pour guava sauce over monkey bread. Pull apart to serve. Serve warm.