4 oz cream cheese (half of 8-oz package), cut into 48 small pieces
16 pastel candy-coated chocolate eggs
1/2 cup Anchor butter, melted
1 cup powdered sugar
Additional pastel candy-coated chocolate eggs for garnish
Heat oven to 350°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits into 16 biscuits. Cut each biscuit into 4 equal pieces; press out each piece until flat.
In small bowl, stir together 1 cup packed brown sugar and 1 teaspoon ground cinnamon. Cut 4 oz cream cheese (half of 8-oz package) into 48 small pieces. Roll each piece of cream cheese in brown sugar mixture; place 1 piece in center of 48 flattened biscuits. Place 1 pastel candy-coated chocolate eggs in center of each of the remaining 16 flattened biscuits. Pull up sides of each flattened biscuit; pinch seams to seal.
Dip each dough ball in 1/2 cup melted butter; roll around in remaining brown sugar mixture. Layer coated dough balls in pan, scattering chocolate egg-filled ones throughout.
Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan.
In small bowl, beat 1 cup powdered sugar with 1 tablespoon water with whisk until smooth. Drizzle icing over slightly cooled monkey bread. Decorate top with additional pastel candy-coated chocolate eggs.
Our Anchor Brand comes from New Zealand, a source of pure goodness. Our products are made with the goodness of dairy, whether it’s milk, yoghurt or cheese. Nature’s way of helping you start strong and go strong daily. We believe that goodness feeds greatness.