Cherry Cheesecake Monkey Bread is basically everything you love about fresh baked bread, but it's even better because it's stuffed with cream cheese and cherry pie filling! Don't be intimidated by how gorgeous these rolls are! They're as easy as thawing Rhodes rolls and opening a can of pie filling! Make them for breakfast or dessert! Just make them!
121 oz. cancherry pie fillingyou'll have leftovers
4oz.cream cheeseroom temperature
Thaw Rhodes rolls only until they are soft enough to work with. They will still be cold. The amount of time will vary depending on the temperature of your room. See package instructions for additional thawing details.
Roll rolls out on a floured or oiled surface, or pastry mat. You'll want each roll to be about 4-5 inches in diameter. They'll shrink back up a bit after you roll them out. Not to worry.
Cut room temperature cream cheese into 8 squares. Set one square on each roll. Flatten it a little with a knife or spoon. Be sure you leave about an inch border.
Add a spoonful of cherry pie filling over the cream cheese. I added about 5 cherries and it fit perfectly. You'll have leftover cherry pie filling to use in a different recipe.
You're going to pull the edges of the rolls up to the top and create a little ball. Pinch the seems together at the top. Don't stress if a little pie filling escapes. If you're having a hard time getting the seems to stick together move on to the next roll, give the dough a minute to relax, and when you come back to it, it will be easier to work with.
Place rolls in greased 8 or 9 inch cast iron skillet. You can also use a pie pan, or other baking dish.
Let rise until doubled. Depending on the temperature of your kitchen it will take about 1 1/2- 2 hours.
Preheat oven to 350 degrees.
Melt butter and sugar in a small saucepan over medium, stirring often. Bring butter mixture to a gentle boil. Boil for one minute. Add 2 tablespoons of water and stir. Pour butter mixture evenly over rolls.
Bake for 25-30 minutes. Watch carefully and if the bread starts to get too brown cover with aluminum foil. The tops should be golden brown.
Dust with powdered sugar and serve while still warm.
I've never tried it before, but I think you could assemble monkey bread. Refrigerate over night. In the morning add the butter sauce and bake.