While I think the recipe name is a bit silly, I suppose we have that infamous Monkey Bread to thank for it. Someone had to go and show up that cheeky, yummy, warm, caramel-y monkey bread up, and it seems this recipe was the solution. Back when we first started Full Fork, monkey bread was one of the first recipes we tried. It was from scratch. And it wasn’t good, the results. It took way too long and it involved the careful cosseting of yeast dough and the directions weren’t the clearest, and we weren’t the most patient. You can guess what that spells. Yup, cooking DOOM.
First of all, when do you probably want to be chowing down on monkey-like bread? Yes, in the morning! Not hours after you wake up. This recipe will allow you to have some really great pull-apart sugary goodness in a heck of a lot less time than you might think. And it’s a great recipe to adjust and play with – see the Notes below for further suggestions.
So get your cinnamon sugar all mixed up and ready…
…some walnuts coarsely chopped along with the cream cheese cut into as equal pieces as possible, not the easiest task…
….flatten the biscuits a little, sprinkle on some cinnamon sugar and a piece of the cream cheese…
And pinch it all together to get….balls! Lots of balls! Doughy balls. Heh. Balls.
Now, grab your sous chef and have them begin layering our gorilla bread into the sprayed bundt pan. My assistant that day was the Infrequent Miniature Cooking Assistant. I figured she’d love helping out with this sort of thing and I was right. I was also right in assuming she’d not actually try some of the bread. She’s such a picky eater, arrrrg!
So first a layer consisting of half the dough balls, then some cinnamon sugar. Next will go on a little of the melted brown sugar butter mixture, then some nuts. Repeat that process a second time…
….till you have something like this that’s ready to be baked!
Doesn’t that look so impressive once it’s baked? And this has only taken you about an hour to accomplish! I like making yeast doughs as much as any other yeast bread lover, but I also enjoy attaining the results quicker once in a while.
After letting it cool for only a few minutes, carefully – it’ll still be pretty hot – invert the pan onto a platter.
The consistency of these once done is almost like a donut. A soft, sugary, cinnamon-y blob of cream-cheese-filled awesomeness. I ended up baking this an extra ten minutes for a total of forty due to some advice in the recipe reviews. Thirty really didn’t seem long enough to cook the middle thoroughly. This is certainly best served as soon as possible, but it reheats pretty darn well in the microwave the next day with single servings on individual plates. But be sure to have a crowd waiting because it makes a lot! Enjoy!
from Paula Deen via Food Network
Prep Time: 15 minutes Cook Time: 40 minutes Level: Easy Serves: 8-10
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 1 1/2 cups coarsely chopped walnuts
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30-40 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert. Serve warm.
Got this idea reading the reviews on Food Network for the Gorilla Bread: for a savory version, fill the dough with pepperoni and cheese and make a pepperoni pizza version, maybe some sauce laid on first. This mightily appealed to the hubby. If you don’t like the idea of the cream cheese in the middle, just cut each biscuit in half, dip in melted butter, roll in cinnamon sugar and stack them into the cooking-sprayed bundt pan to make normal monkey bread. Be sure to pour in some of the melted brown sugar and butter before you stack and maybe drizzle a little as you stack in the balls of dough.
Different canned biscuit brands might give you different results. I used the Pillsbury Grands Jr. Golden Layers variety and they worked great.