It's PEACH Week on Pint Sized Baker!
Today I'm sharing my Peaches and Cream Monkey Bread over on Uncommon Designs.
This Monkey Bread is the perfect alternative to Peach Pie. I've got a secret ingredient stuffed into these little dough balls!
Head on over to find out what the secret ingredient is and get the recipe!
Did you see my Grilled Peaches on Sunday?
And the Peach Cobbler Muffins on Tuesday?
The Peach Crisp on Wednesday?
Peaches and Cream Monkey Bread
Prep Time: 1 hour
Cook Time: 45 minutes
- 2 tubes Pillsbury Biscuits
- 2 Peaches, peeled and sliced
- 4 oz Cream Cheese
- 2 Tbls Brown Sugar
- 2 tsp Cinnamon
- 1/4 C Butter, melted
Preheat oven to 350 deg F. and grease a bundt pan.
Open the biscuits and cut each one into quarters. Press each quarter flat and place a small amount of cream cheese in the center. Fold the dough around the cream cheese pinching the seam closed. Add to the bundt pan.
Fill the bundt pan with 1/3 of the dough and add in 1/3 of the peaches. Continue layering the dough balls and peaches until full.
Melt butter and stir in brown sugar and cinnamon. Drizzle over the dough and bake for 30 - 40 minutes.
The peaches will release extra juice, so don't worry about there not being enough butter to coat.
Allow to cool in the pan for 30 minutes, then flip over onto a serving dish. Enjoy with some fresh whipped cream.
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