Breakfast AND Dessert - Adventures in Baking

I've learned something recently: if you're feeling junky and unsure of yourself, go to the kitchen.
Be it cleaning, cooking, or baking, the kitchen is the place to go for a pick me up.
Okay, maybe that's just me, but I do suggest you try it!

Monday night was an off night. So, I decided I would make dessert. Luckily, I had purchased the ingredients on my grocery trip, as it was something I wanted to make at some point in the week - I just didn't know when. Well, Monday was when.

The original recipe can be found here, and it is Cream Cheese Monkey Bread. Now, I've never had Monkey Bread before, but I've always liked the idea. Bread, yes please. Dessert bread, even more so.

Silly me, though, apparently bought the wrong kind of biscuits, and also only one package and not two. I dunno what kind of dough this actually requires, but I bought the flaky biscuit stuff I could find at the store (as recommended in the original recipe), though there was no dough cutting or punching that I could really do to get dough discs (beyond the discs that came straight out of the package).

Instead, I took each of the 8 biscuits and cut them in half, rolled up a bite-sized amount of cream cheese in each, and called it good. I figured worst comes to worst, it would be dough and cream cheese (which, hello, can't go wrong).

The sugary bits were a bit crazy - a cup of butter? I was so distracted by the fact that it needed a cup of butter, I forgot to melt it before I started mixing. So I threw it in the microwave while it was half mixed up, and heated it until it was a slightly-easier-to-stir-than-peanut-butter consistency. The oven, I figured, will melt it the rest of the way, and it will drizzle down the sides in it's melty, bubbly form. Which, turns out, it did.

I used my tried-and-true frosting a cake method for spreading the butter mixture over the biscuit-roll-ups in a bread pan (as I don't have a bundt pan), and I wasn't really concerned with it being 100% all over or anything like that. The mixture is mostly butter, it'll melt, it'll ooze, it'll bubble, it'll get all over - all on it's own!

I ended up only using half of the mixture, and so the rest went in the fridge. I may use it for french toast later in the week, or I may save it and pick up another package of biscuits and make some more of this stuff. But, it's butter, it'll last in the fridge for at least a week, I'm sure (but realistically, it won't actually last longer than that in my fridge before it will get used!).

I baked these bad boys for about half an hour at 375. I started with only about 15 minutes, as that's what the biscuits themselves called for, but that wasn't enough (which, really, makes sense). Half an hour was about perfect, though. The edges by the pan were sort of crispy, but not in a bad way, and the middle pieces were cooked through no problem.

Right out of the oven. Bubbly awesomeness.
I let them cool for about three minutes.
I couldn't wait any more.

They. Are. Amazing.
It's like a cross between a toasted bagel with cream cheese and a cinnamon roll. And it's a fantastic little size. And it could totally count as breakfast - it's biscuits and cream cheese, after all. And it totally counts as dessert - it's sugar and brown sugar and butter, after all.

It's simple. It's delicious. You cannot go wrong. I promise.

~Havok

[edit 10/18/2015: Added to Merry Monday link party]