6 Breakfast Dishes to Make for Dessert
With ingredients like eggs, potatoes, meats, and cheeses, it is easy to see how breakfast can become dinner; plus, who doesn’t want to eat breakfast for dinner? But while the meal’s savory nature gets promoted as a dinner dish, its sweet side can pull off a similar move by landing on your dessert table. Because, let’s be honest, some of the breakfast recipes swirling around would need a serious sweet tooth to be able to stomach them first thing in the morning. Here are six breakfast recipes that really would make great desserts.
1. Cream Cheese Stuffed Monkey Bread
On its own, the sticky-sweetness of monkey bread could qualify as a dessert, but Pillsbury has taken it to another level of sweetness by stuffing the baked good with cream cheese in this recipe. Leftovers need to be stored in the fridge.
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 container (8 ounce) plain, honey-nut, or fruit-flavored cream cheese
- 2 cans (8 ounces each) Pillsbury refrigerated crescent dinner rolls or Crescent Recipe Creations refrigerated seamless dough sheet
- ¾ cup packed brown sugar
- ½ cup butter, melted
Directions: Heat oven to 350 degrees Fahrenheit. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
Place about ½ teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces. Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.