Surprise Monkey Bread
When my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 tablespoon ground cinnamon
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/2 cup butter cubed
- 2 ounces each) refrigerated flaky buttermilk biscuits
- 8 ounces cream cheese cut into 20 cubes
- 1-1/2 cups chopped walnuts
- Carbohydrate 231.3827247342 g
- Cholesterol 493.500803590935 mg
- Fat 169.811583793018 g
- Fiber 4.1417998893845 g
- Protein 14.9889837605007 g
- Saturated Fat 102.083110045959 g
- Serving Size 1 1 loaf (12 servings). (697g)
- Sodium 29349.9158342491 mg
- Sugar 227.240924844816 g
- Trans Fat 17.5824494068715 g
- Calories 2445 calories
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 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 350degrees for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.
