CINNAMON ALMOND DARK CHOCOLATE MONKEY BREAD WITH CREAM CHEESE DRIZZLE

Cinnamon Almond Dark Chocolate Monkey Bread with Cream Cheese Drizzle image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 1h30m

Yield 16 servings

Number Of Ingredients 14

Previous Next

All-purpose flour, for flouring the work surface
3 tubes crescent roll dough
One 10-ounce can almond filling
1 cup dark chocolate chips
2 sticks (1 cup) unsalted butter, melted and slightly cooled
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon table salt
Cream Cheese Drizzle, recipe follows
1 cup toasted, salted almonds, crushed
1 cup confectioners' sugar
4 ounces cream cheese, at room temperature
1/2 teaspoon almond extract
2 to 3 tablespoons whole milk

Steps:

Preheat the oven to 350 degrees F.
On a floured surface, unroll each tube of dough and separate along the perforations. 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. Roll it in your hand to seal. Repeat with the rest of the dough, almond filling and chocolate chips.
Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan.
Mix together the granulated sugar, cinnamon and salt in a shallow bowl. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared pan. Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly.
While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan. Turn it over and turn out onto a serving dish. Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds.
Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth. If the mixture needs to be looser, add an additional 1 tablespoon milk.