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Chocolate Cream Cheese Stuffed Monkey Bread

This entry is part 15 of 25 in the series Feed the Fam

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Many of you have seen the Tasty viral video of this delicious Monkey Bread recipe via Facebook in the past couple of months. My coworkers challenged me to recreate this recipe and I delightfully accepted. This is a great dish to make ahead and bring to any potlucks at work, family gatherings or just to make for those holiday mornings. I must warn you though, this recipe is serious with the sugar and full fat. DO NOT SKIMP OUT on all the good stuff this holiday season because it simply just won’t be the same. All the unnecessary calories are worth it!

INGREDIENTS

  • 2 16 oz containers of biscuit dough (16 big biscuits total)
  • 8-12 oz Cream Cheese
  • Chocolate Chips (we used semi-sweet)
  • 1 cup White Sugar
  • 2 tsp Cinnamon
  • 1/2 cup Butter
  • 1 cup Brown Sugar
  • 1/2 cup Walnuts (optional)

DIRECTIONS

 Cut biscuits in half creating 32 pieces.

  1. Cube the cream cheese.
  2. Flatten each biscuit on a flat surface.
  3. Place one cube of cream cheese and a few chocolate chips in the center of each biscuit. IMG_6077
  4. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
  5. In a 1 gallon plastic bag combine sugar and cinnamon.
  6. Add all balls to the bag, seal the bag, and shake until well coated.IMG_6082
  7. In a microwave safe bowl combine brown sugar and cup butter. Microwave on high for 70 seconds – stopping halfway to stir until it meets a caramel consistency.
  8. To a greased 9×13 baking pan (Bundt pan can be used as well I just didn’t have one) sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. IMG_6087  IMG_6088
  9. Repeat with remaining walnuts, dough, and glaze.IMG_6091
  10. Bake in the oven at 350 degrees for 30-35 minutes.
  11. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan. IMG_6094
  12. Lift off the pan, pull apart, and enjoy!  IMG_6099

 

Series Navigation<< Feed The Fam: Egg Flower Soup (the best sick day soup ever)Feed the Fam: Turkey Sweet Potato Skillet >>
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About Jannine Wells

Jannine Wells
Jannine Wells is a Navy brat traveling the world and moving every 4 years until finally settling in Nevada. She was raised in Fernley Nevada and moved to Reno in 2010 to finish her degree at TMCC. She has a background in childhood education and is an advocate for children’s education and development. Jannine is married to her high school sweetheart and is raising a beautiful one year old daughter, Haidyn, and kitty daughter, Sassafras. She is a paper pusher by day, blogger and amateur chef by night passionate about learning how to become a better mother.  Jannine started her blog Sunny In Reno to write about her pregnancy and journey through motherhood.   View all posts by Jannine.

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