Ron Wilson

Ron Wilson

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Rita's Bubble Bread

Here’s 2 recipes, one for brunch or maybe with mugs of hot chocolate in late afternoon - that’s the bubble bread.

The brie is perfect as a savory and sweet appetizer.


We used to call this “Monkey Bread”. Using cinnamon rolls instead of plain biscuits elevates this bread to new heights. Perfect brunch recipe.

Thanks to Barb, a “loyal” fan. “We love this for the holidays”, she said.


3/4 cup sugar

2 teaspoons cinnamon

35 ounces Grands Cinnamon Rolls with Icing (2 packages)

1/2 cup brown sugar

1/2 cup butter , melted


Preheat oven to 350 degrees and grease a large bundt pan.

Add cinnamon and sugar to a large bowl and stir.

Cut each cinnamon roll into six pieces.

Add the pieces to the bowl and gently coat them in the cinnamon sugar mixture.

Add half the dough balls and arrange them in your bundt pan.

In a medium bowl, mix the brown sugar and melted butter.

Pour half the butter mixture over the first layer.

Arrange the rest of the cinnamon roll pieces in a second layer.

Pour the rest of the melted butter mixture over the top and put it in the oven.

Bake for 40-45 minutes until it's cooked through and golden brown.

Let cool for five minutes then place a large plate or cake pedestal upside down over the top of your bundt pan and carefully and quickly flip it over to remove the monkey bread from the pan.

Top with icing packets drizzled over the top (best if you warm these in a bowl first).



1 round Brie

1 sheet puff pastry, thawed and kept in refrigerator

3 tablespoons thick jam or marmalade, any flavor - try raspberry jam with some chipotle peppers in adobo stirred in (just a bit - those peppers are strong!)

1 egg beaten with a bit of water

1 tablespoon coarse sugar

Heat the oven to 375 degrees. 


Cut the white rind off the brie and discard (this works best when the cheese is very cold).

Roll chilled dough to about 1/8-inch thick.

Cover baking sheet with parchment paper. Spray parchment paper.

Put rolled dough on covered and sprayed baking sheet.

Place brie in center of dough and then spread the jam over the top of cheese. Or cut cheese in half horizontally and spread jam between layers.

Drape the four corners of dough, one at a time, across brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You can twist the corners in a decorative fashion if you like. Just make sure the cheese is enclosed.

Brush egg wash over brie, making sure it doesn’t drip where it meets the tray or it will stick.

Sprinkle with the sugar.

Bake 35 to 45 minutes, until the pastry is golden brown and cooked through.

Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

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