Cream Cheese Stuffed Monkey Bread

Cream Cheese Stuffed Monkey Bread

Preheat your oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and set aside. 

In a medium bowl, combine:

2/3 cup dark brown sugar

2/3 cup granulated sugar

1 tablespoon cinnamon

Set aside.

Cut 20 cubes into an 8-ounce block of cream cheese.

Slice 10 discs of dough from each of two 12-ounce tubes of refrigerated flaky buttermilk biscuits. You will have 20 total dough discs. Set the discs on a flat surface and place one cube of cream cheese into the center of each piece of dough.

Wrap the edges of the dough up and around each cube of cream cheese.


Melt 3/4 cup of butter in a small bowl in the microwave. Set aside.

Place 10 of the dough-wrapped cream cheese cubes, cheese-side-up, into the bottom of the prepared pan.


Top with half of the sugar-cinnamon mixture and half of the melted butter.

Top with the remaining dough-wrapped cream cheese cubes, cheese-side-down, and the remaining sugar mixture and butter.

Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve warm! Cover and refrigerate leftovers for up to 3 days.