Deluxe Monkey Bread

Monkey bread

Rolling biscuits dough, notice half of the caramel mixture at the bottom of the pan

Pour remaining caramel on top and sprinkle some cinnamon

1/3c. granulated sugar
4t. cinnamon and extra teaspoon for sprinkling on top
1-8 oz. cream cheese
2- 12 oz. cans of refrigerated buttermilk biscuits
1 stick of butter
2/3c. chopped pecans or walnuts(optional)


Preheat oven to 350F. Mix granulated sugar,cinnamon and cream cheese together in a small bowl. Flatten out one piece of biscuit dough and place a spoonful of cream cheese mixture in the center. Wrap the edges of the dough around cream cheese mixture,sealing to make a pouch. Repeat with remaining dough.

 Melt butter and brown sugar together on the stove or  in the microwave,stirring until well combined in a smooth mixture.Sprinkle nuts(if desired) in the bottom of Monkey Bread pan and  half of the melted butter mixture.Arrange biscuit pouches in pan; they will overlap. Pour remaining brownsugar mixture over pouches and sprinkle some cinnamon powder. Bake for 30 minutes. Cool 5 minutes in pan, and invert onto serving plate.