Stuffed Monkey Bread
By: lynn tabor
Published: Monday, December 27, 2010 - 1:32pm

Ingredients




1 cup packed brown sugar
1/2 cup butter, cubed
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits (I used three 7.5 oz tubes)
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (8 ounces) cream cheese, cut into 20 cubes (I cut them into 30 pieces)
1 1/2 cups chopped walnuts (I used pecans)

Preparation

1 In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. 2 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. 3 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. 4 I covered it with plastic wrap and put it in the fridge to bake off Christmas morning. 5 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). 6 Since it will be coming from the fridge, I am going to have to bake it for about 10 minutes longer.

About


My thoughts;  it was just ok.  I think it could be better by using room temp cream cheese and mixing in the cinnamon and sugar.  Then put it a teaspoon of that into each biscuit.  It also was a bit to sweet.  I am not sure why most monkey breads are so sickly sweet.  I know it should be gooey and sweet but I think by using less brown sugar/butter syrup would be better or just skipping it all together and just sprinkle with a cinnamon sugar mix.  We shall see come New Years Day.