Mmmmm.....monkey bread. Such a wonderfully gooey, sugary, buttery treat. I usually only make it, when I make it, on special occasions. But when I got an email from Taste of Home a few weeks ago, I knew I couldn't wait until the next holiday, so I treated my boys to it this weekend. It was a hit, at least with 2 out of 3. My 4 year old doesn't like cream cheese, so he just ate the outside of each piece of monkey bread, that he loved. So next time, I will do half and half, because the "surprise" of cream cheese and pecans is a nice treat. So make this as a surprise for your little monkeys, or your big monkeys soon!
Surprise Monkey Bread
slightly adapted from Taste of Home
1 cup packed brown sugar
1/2 cup butter, cubed
2 cans (12-16 ounces each) refrigerated flaky biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (8 ounces) cream cheese, cut into small cubes (one for each biscuit)
1-1/2 cups pecans, chopped
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.
In a small microwave-safe bowl, heat brown sugar and butter on high for 1-2 minute or until sugar is dissolved; set aside.
Sprinkle 1/2 cup pecans into a 10-in. fluted tube pan or bundt pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup pecans. Repeat layers.
Bake at 350° for 40-45 minutes or until golden brown. Make sure the biscuits are cooked all the way through, or you will have a doughy center. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.
This recipe is linked to Prairie Story, It's a Keeper Thursday, Mangos and Chutney, and Beauty and Bedlam.