Cranberry Orange Cream Cheese Bubble Bread

Working in Bed and Breakfasts in my earlier years taught me a good lesson. There's not much better in life than waking up to a hot cup of tea (or coffee) and a warm, sweet baked treat. And since I'm so sweet and all, I often bring my husband breakfast in bed. It could be a bit healthier, like scrambled eggs with strawberries on the side. Or it could be very decadent like this Cranberry Orange Cream Cheese Bubble Bread.

Today I opted for the latter and I'm writing this with a happy tummy and not one ounce of guilt.

But I'll warn you in advance: Your eyes will surely be larger than your stomach when it comes to this breakfast bubble bread, since it's very filling. With a base of biscuits, not to mention the overly indulgent amounts of butter, sugar, and cream cheese that bring it all together, a small slice and a cup of tea will keep you full for hours. A delight for your tastebuds and boasting all my favorite flavors, this recipe creation is a winner.

The concept came from an old Paula Deen recipe, but I switched it up quite a bit, even adding the brushed-on orange marmalade on top instead of the typical powdered sugar glaze, which offers a unique layer of flavor and sophistication. And the addition of dried cranberries lends an occasional tart sweetness, which nicely offsets the cream cheese. Little balls of stuffed and sugary dipped dough nestled together in my favorite shaped pan, a bundt pan. What's not to love?

All in all, this is a simple to make and gorgeous-to-look-at breakfast offering to serve at a special occasion breakfast or brunch. Or, on a Tuesday morning, with a cup of tea... in bed.

Cranberry Orange Cream Cheese Bubble Bread

1 c. sugar

1/2 c. butter, melted

2 cans refrigerated buttermilk biscuits (10 count each)

1 c. dried cranberries (I like Craisins)

1 8oz. package cream cheese

1/4 c. orange marmalade (I like Keiller & Son)

1 tsp. water

Preheat oven to 350 degrees. In a small bowl add the sugar. In another melt the butter. Open the package of cream cheese and cut into 20 pieces. Open the biscuits and separate into 20 pieces. In each biscuit add a piece of the cream cheese and 4-6 dried cranberries. Press the edges to seal and set aside. Continue with the rest of the 20 biscuits. Set aside.

Grease a 12-cup bundt pan. Then drop each filled biscuit into the melted butter and then the sugar. Place into the bundt pan rounded side down. Continue with the rest of the biscuits in two alternating layers in the bottom of the bundt pan. Use some of the remaining butter to dot a bit on top, sprinkle with any leftover sugar and sprinkle with more dried cranberries (don't forget the nooks and crannies). 

Bake for 35-40 minutes until golden brown. Remove from the oven and immediately invert the baked monkey bread onto a dinner plate. I inverted a second time back onto my desired serving plate because I liked the look of the top better. Set aside.

Spoon the orange marmalade and water into a small saucepan. Heat until slightly bubbly. Brush over the bubble bread. 

Serve warm. Best served freshly baked, but still delicious warmed up as leftovers.

Serves 8-10