Chocolate Cream Cheese Stuffed Monkey Bread
- 2 16 oz containers of biscuit dough (16 big biscuits total)
- 8-12 oz Cream Cheese
- Chocolate Chips (we used dark chocolate)
- 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 and 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