Chocolate Cream Cheese Stuffed Monkey Bread

Ingredients

for 8 servings

32 oz (910 g) biscuit dough, 2 16 oz containers, 16 big biscuits total

8 oz (225 g) cream cheese

chocolate chips, we used dark chocolate

1 cup (200 g) white sugar

2 teaspoons cinnamon

½ cup (115 g) butter

1 cup (220 g) brown sugar

½ cup (50 g) walnuts, optional

Preparation

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!