Cream Cheese Monkey Bread
With Easter just around the corner, I thought it would be a perfect time to share one of my fave sweet treats that could be served for breakfast or late brunch … because there isn’t enough CANDY hanging around the house, right? HAHA
Monkey bread with a gooey surprise hidden inside? Yes, please. And by taking a shortcut with refrigerated dough, you’ll be hoppin’ through this delish recipe in no time, so you can enjoy this yummy goodness that will have your entire kitchen smelling amazeballs!
⅔ cup dark brown sugar
⅔ cup granulated sugar
1 Tablespoon cinnamon
Two 12-ounce tubes refrigerated flaky buttermilk biscuits
One 8-ounce package cream cheese, cut into 20 cubes
¾ cup butter, melted
Heat oven to 350°.
Spray a 12-cup Bundt pan with cooking spray; set aside. In a medium bowl, combine the sugars and cinnamon; set aside.
Slice 10 discs of dough from each tube of biscuits. Set discs on a flat surface and set one cube of cream cheese in the center of each piece of dough. Wrap edges of dough up and around the cheese so all that is visible is the top side of cream cheese cube.
Place 10 dough-wrapped cheese cubes, cheese-side-up, in the bottom of the prepared pan. Top with half of the sugar mixture and half of the melted butter. Then, top with the remaining dough-wrapped cheese cubes, cheese-side-down. Sprinkle the remaining sugar mixture and remaining melted butter.
Bake in the preheated oven for 40 minutes.
Invert onto a serving platter and serve warm.
Dorothy is a #fitover40 mom who loves spending time with her hubs and Mini-me as much as possible! She also loves all things Tony Horton, weightlifting, and most recently, boxing! She has successfully completed 10 Beachbody programs and believes in the success of the products so strongly, she became a health and fitness life coach in February 2015 to help others on their journey. Dorothy is an exceptional #MOMpreneur, in that she owns a second business as well! Dorothy Buchanan Photography