Cinnamon Monkey Bread Mini Bundts with Cream Cheese Glaze

• Brown Butter Caramel:
• 4 Tbsp butter
• 1/2 cup brown sugar
• 3 Tbsp heavy cream
• pinch of salt
• Monkey Bread:
• 1 lb. prepared yeasted dough
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 Tbsp cinnamon
• 1/8 tsp clove
• 1/8 tsp nutmeg
• 1/4 cup butter melted
• Cream Cheese Glaze:
• 2 1/2 cups powdered sugar
• 1/4 cup cream cheese, softened
• 3 Tbsp milk
• 1 tsp honey

Brown Butter Caramel:

In a medium sauce pan, brown the butter until it becomes a light golden brown. Add brown sugar and heavy cream and whisk until combined. Bring to a boil for 1 minute then remove from heat and add salt. Set aside to use later.

Monkey Bread:

Preheat oven to 325 °F and prepare Anniversary Bundlette Pan with baking spray containing flour. Cut the yeasted dough ball into 6 equal pieces. Cut those sections into 16 small pieces for a total of 96 pieces. Stir together the sugars and spices in a small bowl and melt butter in another small bowl. Roll each dough ball in the melted butter then in the sugar mixture. Fill each well with 16 balls of dough. Spoon prepared caramel over each Bundtlette, dividing it evenly. Cover the pan in plastic wrap and let rise for about an hour, until each double in size. Bake for 20- 25 minutes. Cool in pan for 10 minutes before carefully inverting onto platter.

Cream Cheese Glaze:

Using a stand mixer with a paddle attachment, mix all glaze ingredients until smooth. When ready to serve, drizzle cream cheese glaze on top of each Bundtlette. Glaze can also be used as a dipping sauce for the pull-apart monkey breads!