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Chocolate Cream Cheese Stuffed Monkey Bread


for 8 servings

  • 32 oz (910 g) biscuit dough, 2 16 oz containers, 16 big biscuits total
  • 8 oz (225 g) cream cheese
  • chocolate chips, we used dark chocolate
  • 1 cup (200 g) white sugar
  • 2 teaspoons cinnamon
  • ½ cup (115 g) butter
  • 1 cup (220 g) brown sugar
  • ½ cup (50 g) walnuts, optional


  1. Preheat oven to 350˚F (175˚C)
  2. Cut biscuits in half and cube the cream cheese (32 pieces).
  3. Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
  4. In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
  5. In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
  6. In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
  7. Bake for 30-35 minutes.
  8. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
  9. Enjoy!
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