Overnight Monkey Bread
via Jenny Steffens Hobick
24 rolls of frozen uncooked yeast rolls (Rhodes brand)
1 stick of unsalted butter, melted
1 cup of light brown sugar
2 tablespoons of cinnamon
Spray a bundt pan with non-stick spray. Melt the butter in a bowl in the microwave. In a separate bowl, combine the brown sugar and cinnamon. Roll the frozen rolls in the butter, then in the sugar mixture. Place the coated rolls neatly in the bundt pan. Cover loosely with a clean towel or plastic wrap and leave in warm spot overnight to rise (about 8 hours).
The rolls should have doubled in size in the morning. Bake the rolls on a sheet pan in a 350° oven for 25-30 minutes, until golden brown. Make sure to cook the monkey bread thoroughly. The top pieces may appear down before the bottom has completely finished baking. If needed, cover the top of the bread with foil to prevent burning during the last 5-10 minutes of baking.
Cream Cheese Icing Glaze
adapted from AllRecipes.com
3 oz. cream cheese, room temperature
1/4 cup butter, room temperature
1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon whole milk
While the monkey bread is baking, beat together the cream cheese, butter, sugar, vanilla and salt. Once thoroughly combined, add a tablespoon of milk to reach a drizzling consistency.
Once the monkey bread is finished baking, allow it to cool in the pan for five minutes then invert it onto a serving plate. Spoon, spread, pipe, or pour the icing glaze over the warm monkey bread, allowing the icing to melt and run down the sides of the bread. You may not use all of the icing; add as much to your liking to the bread and serve any extra on the side for dipping.