Thursday, September 20, 2012

Surprise! It's Monkey Bread

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The "surprise" is that it is not your typical monkey bread, well, that and hidden inside each delicious bubble of sweetness you will find cream cheese.  That got your attention!  Cream Cheese = GOOD!   

Now, if you are like me, you probably only make Monkey Bread once, maybe twice, a year.  If that's the case, then go the extra step, use the recipe below and make it worth the effort.  There's no counting calories on the day you serve this!  

Surprise Monkey Bread

by The Hardscrabble Home


1 cup packed brown sugar
1/2 cup butter, cubed
2 tubes (12 oz each) refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (8 ounces) cream cheese, cut into 20 cubes
1-1/2 cups chopped walnuts (I don't like walnuts, so I left the walnuts out as you can tell by the picture above.)

In a small saucepan, heat brown sugar and butter 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 10-in. fluted tube pan coated with cooking spray. 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. Yield: 1 loaf (12 servings).
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