Monkey Bread Cream Cheese Chocolate Filled Recipe 455

CHOCOLATE CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY

Steps:

• 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 large plastic bag combine white sugar and 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 brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
• In 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 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)
• Enjoy!

SURPRISE MONKEY BREAD

Steps:

• In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. , Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly., Sprinkle 1/2 cup walnuts into a greased 10-in. fluted tube pan. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers., Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

MONKEY BREAD CREAM CHEESE & CHOCOLATE FILLED RECIPE - (4.5/5)

Steps:

• 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.

CREAM CHEESE CHOCOLATE MONKEY BREAD

Steps:

• 1. preheat oven to 350 degrees Cut biscuits in half and cube the cream cheese (32 pieces).
• 2. 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.
• 3. In a 1 gallon plastic bag combine 1 cup white sugar and the 2 tsp. of cinnamon. Add 6 - 8 dough balls to the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
• 4. in a microwave safe bowl add the cup of brown sugar and the 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.
• 5. To a greased Bundt pan sprinkle half the the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough and glaze.
• 6. Bake in preheated oven for 30 - 35 minutes. Remove from oven and turn unside 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.