Cream Cheese Stuffed Cinna-Bun Pull-Aparts

I saw this recipe on The Picky Palate a long time ago and have been waiting for an opportunity to try it out. When Mindy came to visit 2 weeks ago, I decided to make these for a treat. We all really liked them! I usually don't try out new recipes for guests, so I was relieved that they were so popular. :) (I can let my guard down when my 'guest' is my sister, right?! :) ) Jed and Mindy both like them how they are, but I thought they had too much cream cheese in the center. When I said that to Jed, he definitely disagreed, so you can see what you think! Oh, and I made a mess of my oven floor because the sugary top dripped down. I guess you could set the bundt pan on a sheet of tin foil. Beware not to set it on a cookie sheet or something, because that will deflect heat from getting to the bottom of the pan and the rolls inside might not cook entirely. That's one thing with serving rolls this way - the tops brown WAY faster the the ones in the middle, so it's really important that you cover the top with tin foil partway through as the directions indicate. Anyway, hope you enjoy these! They are rich, delicious, and addicting!

Cream Cheese Stuffed Cinna-Bun Pull-Aparts
Submitted by Erin

20 Rhodes Bake and Serve Rolls, thawed
1 lb. light brown sugar
2 sticks unsalted butter
4 Tbsp. cinnamon sugar
8 oz. cream cheese (at room temperature)

In a bowl, combine cream cheese with ¼ cup brown sugar and combine well with spatula. Cover and place in refrigerator.
Lightly coat bottom of bundt pan with cooking spray.
Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.
Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball.

Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.

Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350°. You will need to lay a piece of foil over top of pan after about 40 minutes when the buns start looking browned.
Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.