Stuffed Coffee Cake

This turns out to be Cinnamon rolls meet "Monkey Bread".

Ingredients:

Dough:

2 C all purpose flour
1/4 t baking soda
1 T baking powder
1 t salt
6 T butter, very cold
1 C buttermilk (approximately)

Filling:

1 8oz block of cream cheese

Glaze/ coating:

2/3 C sugar
2/3 C brown sugar
1 T Cinnamon
1/2 C melted butter

Powder sugar for dusting

Preheat oven to 350F.

Combine dry dough ingredients in a large bowl. Cut butter into dry ingredients until it resembles a coarse meal or peas. Add buttermilk a little at a time and mix until just combined. If dough is dry add additional buttermilk a little at a time. This dough should be slightly wet. Lightly flour a flat surface and place dough. Flatten to about a 10 X 18 rectangle. Using a sharp, floured knife cut dough into 3 inch squares.  Combine sugar and brown sugar in a medium bowl. Spray a bundt or tube pan with nonstick cooking spray and sprinkle approximately 3 tablespoons of the cinnamon sugar mixture in the bottom of the pan. Cut cream cheese into 20 pieces. Place a piece of cream cheese into the center of a dough square. Fold edges of dough square up over the cream cheese to make a pocket. Roll pocket in cinnamon sugar and place seams side up in the bottom of the pan. Repeat until you have an entire level in the pan. Sprinkle layer with 3 tbs of cinnamon sugar mixture and drizzle with 1/2 of the melted butter. Make the second layer the same as the first except place the seam side down. Sprinkle with remaining cinnamon sugar and drizzle the remaining butter over. Bake at 350F for 40 minutes. Remove from oven and immediately invert onto a plate. Leave pan in place for 10 minutes then remove pan. Dust with powdered sugar if desired.