There's nothing like an easy pull apart bread with a cup of coffee on a lazy weekend morning.
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❤️ Why you'll love it
- The combination of cream cheese filling and chocolate bits in each pull-apart bite will satisfy any cravings!
- Great for breakfast, delicious treat, or an easy dessert any day of the week.
- Sweet and gooey this recipe will please even the picky eaters in your family.
🧾 Ingredients
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🔪 Instructions
- Flatten each biscuit half and fill with chocolate chips and a piece of cream cheese
- Shape into a ball and roll in sugar.
- Make the caramel topping in the microwave as directed.
- Layer in the the greased bundt pan, and then bake at 350 for 30 to 35 minutes or until golden brown.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
Store in the fridge covered with plastic wrap or foil for up to 3 days.
You can also wrap in plastic wrap, then aluminum foil, and freeze for up to 3 months.
📖 Variations
- Use peanut butter chips or Nutella instead of chocolate chips for an extra surprise center.
- Raisins would be a great addition to this monkey bread.
- If you are not a fan of nuts or have allergies leave them out.
- Instead of rolling in plain sugar, roll in a cinnamon-sugar mixture for more flavor.
💭 Tips
Expert Tip: Be sure to spray your bundt pan well with cooking spray to help it remove cleanly.
- It's easier to form the dough into a round ball around the filling if you flatten the dough and then form a little cup to hold the filling before pinching the top together.
- You can use regular chocolate chips but the mini chips are easier to work with.
- If you don't have a bundt pan or angel food cake pan a tube pan will work. I've also make this in a 10-inch deep dish pie pan.
- The monkey bread is done when the outside is golden brown and the caramel sauce has started to bubble.
- Save some of the chopped pecans to sprinkle on top for more flavor and presentation.
- When you first remove it from the oven, don't cut into it right away. Turn upside down on a serving plate and let it cool for about 10 minutes so that everything sets up and all the gooey goodness slides out of the pan.
👩🍳 FAQs
Yes, leftovers can be frozen for up to three months.
Monkey bread is a pull-apart style bread that has a gooey cinnamon sugar caramelized outside and a soft tasty center.
It is best enjoyed right away but can be stored in the fridge for up to three days.
📚 Related recipes
- No Knead Beer Bread is a hearty and rustic bread that goes well with soup or chili.
- Cranberry Orange bread is a sweet bread recipe that is full of cranberries, pecans and orange flavor.
- Do you have zucchini on hand? Give this Zucchini Pineapple bread that is packed full of homemade flavor a try.
- Cinnamon Bread is full of sweet cinnamon and butter flavors and is perfect for toast in the mornings.
🍽️ Serve with...
Tex-Mex eggs Benedict are spicy and creamy and makes for a good brunch recipe.
Egg Bites are full of protein and make for an easy breakfast recipe.
Cheese and Sausage Quiche is packed full of tex mex flavor it perfectly compliments a sweet bread.
📞 The last word
This cream cheese and chocolate monkey bread recipe is so easy to put together but it makes any weekend breakfast a celebration!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chocolate Cream Cheese Stuffed Monkey Bread
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Equipment Needed
Ingredients
- 32 ounces biscuit dough, 2 cans of 8 biscuits each
- 8 ounces cream cheese, full fat not low fat or non-fat
- ¼ cup mini chocolate chips
- ½ cup white sugar
- ½ cup butter
- 1 cup brown sugar, packed
- ½ cup pecans, chopped
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350˚F
- Spray the inside of a bundt pan with nonstick cooking spray or bake release spray. Set aside.
- Cut biscuits in half and set aside.
- Cut the cream cheese into 32 equal 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 to enclose completely.
- Form into a ball.
- Add the sugar to a large bowl.
- Roll the dough balls in the sugar.
- Add the brown sugar and butter to a microwave safe bowl.
- Microwave on high for 60 seconds - stopping halfway to stir.
- Remove from microwave and stir until it reaches a caramel consistency.
- Add 1 teaspoon of vanilla.
- In the prepared bundt pan, sprinkle half of the pecans, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining pecans, dough, and glaze.
- Bake for 35 to 40 minutes.
- Remove from oven and turn upside down onto a plate to cool for 10 minutes without removing the bundt pan.
- Remove the bundt pan and serve warm. Sprinkle with powdered sugar if desired.
Notes
- It's easier to form the dough into a round ball around the filling if you flatten the dough and then form a little cup to hold the filling before pinching the top together.
- You can use regular chocolate chips but the mini chips are easier to work with.
- If you don't have a bundt pan or angel food cake pan a tube pan will work. I've also make this in a 10-inch deep dish pie pan.
- The monkey bread is done when the outside is golden brown and the caramel sauce has started to bubble.
- Save some of the chopped pecans to sprinkle on top for more flavor and presentation.
- When you first remove it from the oven, don't cut into it right away. Turn upside down on a serving plate and let it cool for about 10 minutes so that everything sets up and all the gooey goodness slides out of the pan.
- Make sure the cream cheese is very cold when you are ready to cube it.
- My monkey bread was still doughy after 35 minutes. Be sure to separate a few of the dough balls to see if it's thoroughly cooked before removing from the oven.
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