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Monkey Bread
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Prep Time: 15 min Total Time: 1 hr Makes: 12 servings What You Need!
3 cans (7.5 oz. each) refrigerated buttermilk biscuits 3/4 cup granulated sugar 1 Tbsp. ground cinnamon 1/2 cup (1 stick) butter or margarine, melted 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1/2 cup powdered sugar 1 to 2 Tbsp. milk Make It!HEAT oven to 350°F.
CUT each biscuit into quarters.
MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/2 the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
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