Cream Cheese-Cinnamon Roll Monkey Bread

Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.

Cut block of cream cheese in half lengthwise, then cut each half in 4 rows by 3 rows to form 24 equal cubes.

Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.

Take one section of dough and fold it over to form a rectangle shape. Place a square of cream cheese on the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces (you will have four leftover pieces of cream cheese).

Place cream cheese-filled dough balls in pan. Place butter pieces evenly on top.

Bake 40 to 45 minutes or until deep golden brown on top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes.

Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.