6 Breakfast Dishes to Make for Dessert

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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.

Source: https://www.flickr.com/photos/michaelkmak/

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.

Ingredients:

  • 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.

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