Strawberry Cream Cheese Monkey Bread

Dough

3

cups Original Bisquick® mix

2

tablespoons granulated sugar

1/4

cup unsalted butter, melted, slightly cooled

1/4

cup milk

1

teaspoon vanilla

3

eggs

Coating

1

cup packed light brown sugar

2

teaspoons ground cinnamon

1/2

cup unsalted butter, melted

Filling

1

cup sliced fresh strawberries

Glaze

1

package (3 oz) cream cheese, softened

3

tablespoons powdered sugar

3

tablespoons milk

1/4

teaspoon vanilla

• 1Heat oven to 350°F. Lightly spray fluted tube cake pan with cooking spray.
• 2In large bowl, stir together dough ingredients until well combined. Transfer dough to lightly floured work surface. Divide dough into 24 pieces; roll each piece into a ball.
• 3In small bowl, stir together brown sugar and 2 teaspoons cinnamon. Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture. Place coated balls in single layer to cover bottom of pan.
• 4Spoon half of the strawberries over layer of dough. Dip 10 more balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in single layer over strawberries. Top with remaining strawberries. Dip remaining balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries.
• 5Bake 25 to 30 minutes or until top is golden brown.
• 6Meanwhile, in small bowl, beat together glaze ingredients until smooth and creamy. If necessary, add more powdered sugar or milk to create a smooth, thick glaze.
• 7Remove bread from oven; cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Top warm bread with cream cheese glaze. Serve immediately.