Ooey-gooey goodness. That sums this one up.
My family loves Monkey Bread. It’s easy to make with only a handful of ingredients and there are never leftovers. I found a different version of this old favorite thanks to Pip & Ebby that includes cream cheese. Yep, we won’t be going back to the plain old recipe anytime soon. The cream cheese adds a moist creamy center to every gooey pull of Monkey Bread. Yum.
Cream Cheese Stuffed Monkey Bread
2/3 cup dark brown sugar
2/3 cup granulated sugar
1 tblspoon cinnamon
8oz block cream cheese
(2) 12oz tubes of Pillsbury Flaky Buttermilk Biscuits
3/4 cup butter
Preheat the oven to 350 degrees. Spray a 12cup bundt pan with cooking spray. In a medium bowl, combine: brown and granulated sugars and cinnamon. Set aside. Cut the 8oz block cream cheese into 20 cubes. Slice 10 discs of dough from the refrigerated tubes of biscuits. Place one cube in the center of each dough disc and wrap the sides of the dough to encase the cream cheese. Place a layer of these dough “balls” in the bottom of your bundt pan (cheese side up) and pour half the sugar mixture over them. Melt 3/4 cup butter in the microwave and pour half the butter over them. Place the next layer of dough covered cream cheese cubes on top (cheese side down) and repeat with the remaining sugar mixture and then butter.
Bake for about 40 minutes, until golden brown. Invert the bundt pan onto a serving dish and revel in the creamy, ooey-gooey goodness.