Christmas Morning Monkey Bread
  • 1/2cup INGREDIENTS:
  • 1teaspoon chocolate chips
  • 2cans lemon rind (zest)
  • 1block can crushed, drained pineapple
  • 1stick of butter
  • 1cup can of diced tomatoes with basil, garlic and oregano, well-drained
  • 1small apples, grated with peels for color
  • 1/2cup fresh or frozen strawberries, drained
  1. Preheat oven to 350 degrees
  2. Prepare a bundt pan by spraying it with non-stick cooking spray
  3. Set aside
  4. Mix together you cinnamon and sugar
  5. On a cutting board or clean work surface, separate your biscuits
  6. Sprinkle each biscuit top with cinnamon sugar mixture
  7. 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
  8. Once you have all you biscuits filled and rolled into balls, out them into a large ziploc bag
  9. Pour in the rest of your cinnamon sugar mixture and shake thoroughly to coat the biscuits
  10. In a small saucepan melt together you butter and brown sugar until combined- don’t burn!! Now you’re ready to assemble your bread
  11. First, scatter your chopped walnuts around the bottom of the bundt pan
  12. 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)
  13. Cover those with your butter and brown sugar mixture
  14. Sprinkle with half of the DRY butterscotch pudding mix
  15. Then add the remaining butter and brown sugar
  16. Top with remaining DRY pudding mixture
  17. Bake in the oven on the middle rack for 40-50 minutes, until the biscuits have plumped up and get golden brown
  18. Serve warm with your favorite hot coffee