This isn’t your everyday monkey bread! Inside each biscuit is a sweet cream cheese filling surprise. Yum!!!
Cook time: 45 Min Prep time: 25 Min Serves: 12
1 c packed brown sugar
1/2 c butter, cubed
2 tube(s) 10 count refrigerated buttermilk flaky biscuits
1/2 c white sugar
1 8 oz cream cheese cut into 20 cubes
1 Tbsp ground cinnamon
1 1/2 c chopped pecans or walnuts (optional)
Preheat oven to 350 degrees. In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle a heaping 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 pecans or walnuts (if desired) into a 10-in fluted tube pan coated with cooking spray. Layer in order with half of the biscuits, 1/2 brown sugar and butter mixture and 1/2 cup walnuts or pecans. 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).