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Almond Cream Cheese Bundt by


1 c. sliced almonds, divided
1 package (8 ounces) cream cheese
1/4 c. sugar
1/2 t. ground cinnamon
1/2 t. ground nutmeg
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 c. butter, melted
1 c. packed brown sugar
1 T. butter
1 c. confectioners’ sugar
2 T. water
1/2 t. almond extract


Coat a 10-in. fluted tube pan with cooking spray; sprinkle with 1/4 cup almonds; set aside. Cut cream cheese into 24 equal cubes. In a small bowl, combine sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a roll around each cube to completely enclose cheese. Dip each filled roll in sugar mixture until coated. Place 12 filled and coated rolls in the prepared pan and sprinkle with half of the remaining almonds. Combine the butter and brown sugar in a small microwave-safe bowl. Microwave 30 seconds or until sugar is dissolved; stir to combine. Pour half of the brown sugar mixture over rolls in pan. Place remaining rolls in pan. Sprinkle with remaining nuts and any remaining sugar mixture. Top with remaining butter mixture. Cover with plastic wrap and let rise in a warm place until dough reaches the top of the pan. Remove wrap and bake at 350° for 45 minutes. To prevent over browning, cover with foil the last 15 minutes of baking. Invert pan immediately onto a serving platter (it is natural for the bread to settle). Combine glaze ingredients and drizzle over warm bread.

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