|Recipe : Entry # 4769|
|Christmas Morning Monkey Bread|
|Central Alabama EC|
|1/2 cup sugar
1 teaspoon cinnamon
2 cans refrigerated biscuits (10 count cans works best)
1 block of Philadelphia cream cheese, cut into 20 cubes
1 stick of butter
1 cup of brown sugar
1 small box of butterscotch pudding mix
1/2 cup of walnuts, chopped
|Preheat oven to 350 degrees. Prepare a bundt pan by spraying it with non-stick cooking spray. Set aside. Mix together you cinnamon and sugar. On a cutting board or clean work surface, separate your biscuits. Sprinkle each biscuit top with cinnamon sugar mixture. Place a cube of cream cheese in the center of each biscuit and then fold the edges in to conceal the cube of cream cheese, Rolling the biscuits between your hands to form a small ball is helpful.
Once you have all you biscuits filled and rolled into balls, out them into a large ziploc bag. Pour in the rest of your cinnamon sugar mixture and shake thoroughly to coat the biscuits.
In a small saucepan melt together you butter and brown sugar until combined- don't burn!! Now you're ready to assemble your bread. First, scatter your chopped walnuts around the bottom of the bundt pan. then place half of your biscuit balls into the bundt pan, making sure to evenly space them around the pan as well (although they will be stacked on top of each other). Cover those with your butter and brown sugar mixture. Sprinkle with half of the DRY butterscotch pudding mix. Then add the remaining butter and brown sugar. Top with remaining DRY pudding mixture. Bake in the oven on the middle rack for 40-50 minutes, until the biscuits have plumped up and get golden brown. Serve warm with your favorite hot coffee.