If you are just here for the Cream Cheese Stuffed Monkey Bread just skip down to the recipe section 🙂
The recipe I’m sharing today is a deluxe version of the classic Monkey Bread recipe that takes a few minutes more but really amps it up a notch and makes a great breakfast danish! We tend to have it for dessert or a special evening snack, though. The cream cheese isn’t sweetened so it created the perfect balance among the sweetness of the brown sugar. A quick, easy, and delicious pull apart bread that pops into the oven in minutes!
Recipe Ingredients are:
- Pecans (optional)
- Grands Jr Biscuits
- Brown Sugar
- White Sugar
- Cream Cheese
How to Make Money Bread Stuffed with Cream Cheese
Lightly grease a 9 inch round cake pan with cooking spray.
Place 1/2 a stick of butter (1/4 cup) in the pan and put this in the oven while it preheats just to give the butter time to melt.
In a small bowl, stir together cinnamon and sugar.
On a plate, cut your cream cheese into 24-28 cubes.
Oh look! Our butter done gone and melted!
Isn’t it nice when something does what we want it to?
Enjoy this moment while it lasts because goodness knows we don’t get many of these.
Sprinkle your brown sugar allll over the top of that.
Now add your pecans.
Which, for the record and in case anyone might lose sleep tonight over not knowing, I pronounce “puh-kahns”. However, I am happy to report that the world does not speed up in it’s revolutions or tilt the opposite way on it’s axis if you and I pronounce this word differently.
Now take each biscuit and tear it into two layers.
This is supposed to be a photo of me doing that, but it is hard to tell with only one hand in the picture. If I had both hands there, you’d be able to see me taking the biscuit apart but then we’d also have to wonder who was holding the camera and it might start the internet thinking I have telekinetic powers, which I actually don’t – yet. It’s ironic that I am “on” the internet and yet I view the internet as the mecca of crazy. Actually, perhaps that makes sense….
Y’all know what I mean, though. It’s a wonderful thing on one hand, on the other it’s unleashed the insanity of the world. All depends on where you look and what you’re looking for though. Focus on the good and see the good.
Oh look, here are some cute little biscuits all torn into layers and then some whole biscuits up at the top awaiting their fate!
Once they’re all layered up, put a little cube of cream cheese in the center of each one.
Y’all, this isn’t all of the layers for one pan, it’s only half of them. Just wanted to point that out.
Then, fold the biscuits into little balls to cover up the cream cheese and press them a bit to seal closed.
Now just roll them around in cinnamon sugar.
and arrange on top of your pecans in the pan.
Do this until your pan is full.
Now take your purple looking hand (okay, that is just my photography, right?) and sprinkle a few more tablespoons of the cinnamon sugar mixture over your bread.
Cut up the remaining butter and scatter that over the top.
This is only 1/4 cup of butter but when you cut it up into little pieces it looks like I’m dropping 2 pounds on this thing doesn’t it?
Yup. I’m gonna get emails about excess butter now….
Bake this in a 350 oven for 35-40 minutes, or until lightly browned all over the top.
Remove from the oven and let cook for 5 minutes before turning it out onto a plate.
Keep in mind that you have tiny little molten cream cheese centers so for some of us that means letting it cool, for others it means eating it as soon as possible!
- 15 grands Jr Biscuits 1 large can and one small can or 2 large and cook the extras
- 1/2 cup butter
- 1 cup white sugar
- 1 cup brown sugar dark or light
- 1 Tablespoon cinnamon
- 1 cup pecans
- 8 ounces cream cheese straight from the refrigerator
- Preheat oven to 350. Prepare a 9 inch cake pan by lightly greasing with cooking spray and placing 1/4 cup of butter (half of a stick) in it. Put this in the oven while it preheats just until butter is melted. Remove pan from oven and sprinkle brown sugar over melted butter. Sprinkle pecan pieces on top of that. Set aside.
- In a small bowl, stir together the cinnamon and white sugar, set aside. Cut cold cream cheese into 24 small cubes, set aside.
- Divide each biscuit into two layers. Place a cube of cream cheese in the center of each layer and fold biscuit dough around it, pressing to seal the cream cheese in. Roll each cream cheese filled dough ball in cinnamon sugar mixture and place close together on top of pecans in cake pan. Repeat until pan is full.
- Sprinkle a few tablespoons of remaining cinnamon sugar mixture over dough balls. Cut remaining butter up into small pieces and scatter over top of all of this. Bake at 350 for 30 minutes. Remove from oven and allow to cool for 5 minutes before turning out.
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“Be strong when you are weak, brave when you are scared, and humble when you are victorious.”