"Cream cheese stuffed biscuits baked with pecan and a buttery sugar/cinnamon caramel sauce"
Monkey Bread With Cream Cheese
5
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Prep time: 30mins
Cook time: 50mins
Serves or Makes: 8
Recipe Card
ingredients
- 2/3 cup Sugar
- 2 tablespoons Cinnamon
- 2 can Buttermilk Biscuits
- 2 pack (16 ounces) Cream Cheese
- 1/2 cup Pecans
- 2/3 cup Unsalted Butter
- 1 tablespoon Brown Sugar
Method
Step 1
Heat oven to 350F. Mix granulated sugar and cinnamon in a bowl and set aside. Separate biscuits and cut in half (yields 16 pieces each package). Cut the cream cheese into small pieces (~16 pieces) for each package. Note: if you don’t like a lot of cream cheese, use only one package (8oz or 225g). Place a piece of cream cheese in each biscuit. Press with your fingers to seal the biscuit. Place each piece in the sugar/cinnamon mixture. Roll it several times to ensure it’s coated well.
Step 2
In a saucepan, heat butter and brown sugar to boiling over medium-high heat. Boil for one minute, stirring constantly. Pour over a small amount in a 12-cup fluted cake pan (aka Bundt cake mold). Add a few pieces of the pecan, and then place the biscuits, adding more pecans in each layer of biscuits. If you have some of the sugar/cinnamon mix left over, add a small amount in each layer as well. Once you have assembled all the biscuits, pour over the remaining amount of butter and bake for 35-40 minutes or until biscuits are deep golden brown.
Step 3
Let cool for 5 minutes then turn upside down onto a serving plate. Serve warm. Pull apart to enjoy, and bon appetite!!!