Strawberry Cream Cheese Monkey Bread

Ingredients

• 2 tablespoons granulated sugar 
• 0.3 cup butter unsalted cooled melted
• 0.3 cup milk 
• 1 teaspoon vanilla 
• 3  eggs 
• 1 cup brown sugar light packed
• 2 teaspoons ground cinnamon 
• 0.5 cup butter unsalted melted
• 1 cup strawberries fresh sliced
• 3 oz cream cheese softened
• 3 tablespoons powdered sugar 
• 3 tablespoons milk 
• 0.3 teaspoon vanilla 
• 3 cups frangelico 

Equipment

• bowl
• frying pan
• oven
• wire rack
• cake form

Directions

1. Heat oven to 350°F. Lightly spray fluted tube cake pan with cooking spray.
2. In large bowl, stir together dough ingredients until well combined.
3. Transfer dough to lightly floured work surface. Divide dough into 24 pieces; roll each piece into a ball.
4. In small bowl, stir together brown sugar and 2 teaspoons cinnamon. Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture.
5. Place coated balls in single layer to cover bottom of pan.
6. Spoon half of the strawberries over layer of dough. Dip 10 more balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in single layer over strawberries. Top with remaining strawberries. Dip remaining balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries.
7. Bake 25 to 30 minutes or until top is golden brown.
8. Meanwhile, in small bowl, beat together glaze ingredients until smooth and creamy. If necessary, add more powdered sugar or milk to create a smooth, thick glaze.
9. Remove bread from oven; cool in pan on cooling rack 5 minutes.
10. Place serving plate upside down over pan; turn plate and pan over.
11. Remove pan. Top warm bread with cream cheese glaze.
12. Serve immediately.