Chocolate Cream Cheese Stuffed Monkey Bread - biscuit dough

Method

• Preheat oven to 350 degrees F. Cut biscuits in half and cube the cream cheese (32 pieces).
• 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.
• In a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of 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.
• In a microwave safe bowl add 1 cup brown sugar and 1/2 cup butter.
• Microwave on high for 70 seconds - stopping halfway to stir.
• Remove from microwave and stir until it reaches a caramel consistency.
• To 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.
• Bake in 350 degree F oven for 30-35 minutes.
• 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).
• Lift off the Bundt pan, pull apart, and enjoy!