THE BEST Monkey Bread Recipe
Posted by Hope Zoll on Friday, April 15, 2011.
Oh. My. Goodness.
Normally I don’t eat much of what I bake or cook. I usually do too much tasting throughout the process that by the time I’m actually finished cooking, I’m sorta over the whole thing. And then there is monkey bread. Or what my 3 year old (so classily) calls…. um…well, monkey balls. Ok moving on. These babies make me forget how to blink.
Pretend the best cinnamon toast ever had an affair with a cream cheese bagel and then they made little ooey gooey brown sugar and butter covered babies. This bread is that baby.
They’re even better the next day when the sugar and butter has had a chance to make itself known. You can also swap out the cream cheese for Nutella, because let’s face it Nutella rocks. I can seriously devour these bad boys. Keep an ice cold glass of milk nearby for the full Nirvana effect.
Monkey Bread Recipe
Ingredients
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 1 1/2 cups coarsely chopped walnuts (optional. totally just as good without em)
Directions
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
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