Recipe: Chocolate Cream Cheese Stuffed Monkey Bread

Chocolate Cream Cheese Stuffed Monkey Bread
recipe from 

(2) 16 oz containers of biscuit dough or (3) 7.5 oz containers
8-12 oz Cream Cheese
Chocolate Chips

1 cup White Sugar
2 tsp Cinnamon
1/2 cup Butter
1 cup Brown Sugar
1/2 cup Walnuts (optional) 

Preheat oven to 350˚F (175˚C)

Cut biscuits in half if you use the 16 oz containers but if you the small ones that just flatten each one out. Cube the cream cheese (32 pieces). Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.

In a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces. 

In a microwave safe bowl add 1 cup brown sugar and 1/2 cup butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency. 

To a greased Bundt pan sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze. 

Bake in preheated oven for 30-35 minutes. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)

Lift off the bundt pan, pull apart, and enjoy

Enjoy and thanks for looking!!!

1 comment:

The Gov. said...

Looks Yummy! bl