At Easter, my best friend brought monkey bread to brunch and shared with me the secret that you can subsitute canned biscuits for the dough so you don't have to wait on the yeast! Genious!
There are several monkey bread recipes using canned biscuits on Pinterest but the one that peaked my interest the most was Cream Cheese Monkey Bread from www.PipandEbby.com. Yummmm!!!
Ingredients
- 2/3 cup light brown sugar (original recipe calls for dark brown, but light brown is what I had in my pantry and it worked just fine)
- 2/3 cup granulated sugar
- 1 tbsp cinnamon
- 3/4 cup melted butter
- 8oz cream cheese block
- 2 cans 16oz flaky biscuits (original recipe calls for 12 oz cans, but I grabbed the wrong ones and they worked perfectly)
Directions
- Preheat oven to 350 degrees.
- Spray 12-cup bundt pan with cooking spray and set aside.
- In a medium bowl combine brown sugar, granulated sugar and cinnamon. Set aside.
- Melt butter in a microwave safe bowl. Set aside.
- Cut 16 cubes into the cream cheese block. (Depending on how many biscuits you have, cut the same amount of cubes.)
- Pull apart the biscuits dough and lay the discs on a flat surface.
- Place one cube of cream cheese on each disc. Wrap the biscuit around the cream cheese.
- Place 8 of the dough-wrapped cream cheese cubes, cheese side UP, into the prepared bundt pan.
- Cover with half of the sugar mixture and half of the butter.
- Top with the remaining 8 dough-wrapped cream cheese cubes, cheese side DOWN, and leftover sugar mixture and butter.
- Bake in the preheated oven for 40 minutes.
- Invert onto a platter and serve warm.
- Cover and refridgerate leftovers for up to 3 days.
Results
- One word: WOW!
- This was delicious. I would absolutley make it again, however, my husband and I both agreed that the cream cheese was too much for us. The biscuits, sugar mixutre and butter taste amazing together. The cream cheese is delicious, but not necessary.
- CAUTION: The cream cheese is HOT if you serve this right out of the oven.
