Recipes and Cooking Maple Cherry-Stuffed Monkey Bread Be the first to rate & review! This ooey, gooey monkey bread is even harder to resist with the addition of maple and cherries! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 4, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 40 mins Stand Time: 1 mins Total Time: 1 hr 16 mins Servings: 16 Jump to Nutrition Facts Ingredients 12 rolls frozen cracked wheat dinner roll dough (1/2 of a 48-ounce package) ½ cup pure maple syrup ¼ cup packed brown sugar 2 tablespoon butter ⅓ cup dried tart cherries, chopped ⅓ cup walnuts, toasted and finely chopped 1 tablespoon finely shredded orange peel 1 teaspoon ground cinnamon Directions Grease a large baking sheet. Place frozen rolls about 2 inches apart on prepared baking sheet. Cover with plastic wrap. Chill in the refrigerator overnight to let dough thaw and begin to rise. Preheat oven to 350°F. Generously grease a 10-inch fluted tube pan. In a small saucepan combine syrup, brown sugar, and butter. Heat and stir over medium-low heat just until boiling. Remove from the heat and pour into the prepared pan. In a small bowl combine cherries, walnuts, orange peel, and cinnamon. Cut each roll into quarters. Using your hands, flatten each piece to about 2 inches in diameter and spoon about 1/2 teaspoon of the cherry mixture into the center of each piece. Pull edges of dough up around cherry mixture and pinch together to seal cherry mixture inside the dough. Layer filled dough pieces over syrup mixture in the prepared pan. Bake for 40 to 45 minutes or until rolls are golden brown. Cool rolls in pan on a wire rack for 1 minute. Loosen rolls from edges and the center post. Invert rolls onto a large serving platter. Scrape any remaining syrup mixture from the pan onto rolls. Cool slightly. Serve while warm. Rate it Print Nutrition Facts (per serving) 165 Calories 4g Fat 28g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 165 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 2mg 1% Sodium 193mg 8% Total Carbohydrate 28g 10% Total Sugars 11g Protein 4g Vitamin C 0.5mg 3% Calcium 23mg 2% Iron 1mg 6% Potassium 46mg 1% Folate, total 2.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.