Monkey Bread Cream Cheese & Chocolate Filled
Monkey bread filled with cream cheese and chocolate. Delish! Perfect for a weekend breakfast or brunch.
- 2 (16-ounce) packages refrigerated biscuit dough (16 big biscuits total)
- 8 to 12 ounces cream cheese
- 1 cup chocolate chips (we used dark chocolate)
- 1 cup white sugar
- 2 teaspoon cinnamon
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup walnuts, optional
Preparation time 15mins
Cooking time 60mins
Preheat oven to 350°F.
Slice all the biscuits in half, so you get 32 pieces. Dice the cream cheese to get at least 32 cubes.
Flatten out each biscuit piece. Have the chocolate chips and diced cream cheese at hand.
Place 1 cube of cream cheese and a couple of chocolate chips in the middle of each flattened biscuit piece. Fold the biscuit dough around them. Shape each piece into a ball.
Grab a 1 gallon plastic bag and fill it with the white sugar and cinnamon. After they're combined, add some dough balls to the bag, seal it, and shake well, until the dough balls are well-coated.
Repeat this process with the rest of the dough balls, using 6 to 8 pieces at a time.
In a microwave-safe bowl, combine the brown sugar and butter, then heat in a microwave for 70 seconds. Stop the microwave half way through to stir the mixture. When finished, stir again until you achieve the right consistency. This should leave you with a yummy caramel glaze.
Spray a Bundt pan with some non-stick cooking spray. Add half the walnuts to the bottom.
Add half the dough pieces to the pan and pour over half of the caramel glaze evenly. Repeat the procedure by adding walnuts again, followed by dough and glaze
Place the pan in the oven. Bake for 30 to 35 minutes. When ready, remove it from the oven and flip it over using a plate. Let it cool for at least 10 minutes before uncovering.