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|Recipe courtesy North Dakota Wheat Commission|
|1 pound loaf frozen honey wheat dough
1/3 cup sugar
1 teaspoon cinnamon
1/2 cup butter, melted, divided
8-ounce package cream cheese
|Let dough thaw according to package directions. Roll into 1/4 inch sheet and divide into 16 pieces. Combine sugar and cinnamon. Cut cream cheese into 16 pieces and roll in sugar mixture. Place cream cheese in the center of each piece of dough and seal making a “bubble.”
Pour 1/4 cup of the melted butter into the bottom of a greased, bundt pan. Sprinkle 1/2 of the remaining sugar mixture evenly on top of the butter.
Place 10 “bubbles” in the bottom of the pan, seam-side up. Pour remaining butter over top and sprinkle with remaining sugar mixture. Place the remaining 6 “bubbles” on top, seam-side up. Cover with plastic wrap and set in warm place to rise about 1 hour.
Bake at 375 degrees for 40 minutes. Remove from pan by inverting on a serving plate. Serve warm.