Ingredients
Units
Scale
- 132grams (2/3 Cup) Light Brown Sugar
- 132grams (2/3 Cup) Granulated Sugar
- 1 Tablespoon Ground Cinnamon
- 6oz (3/4 Cup) Salted Butter, melted
- 2 Teaspoons Pure Vanilla Extract
- 8oz Cream Cheese, cold
- (2) 6oz cans of Refrigerated Flaky Buttermilk Biscuits
Instructions
- Grease a large 10-cup size Bundt Pan and preheat the oven to 350F/180C.
- In a large bowl mix together the sugars and cinnamon.
- In a liquid measuring cup with pour spout combine the melted butter and vanilla extract.
- Cut all of the biscuits in half then use your clean hands to press the biscuit into a flat disc.
- Cut the cream cheese block into 4 strips lengthwise then into 8 sections short-wise to create 32 cubes of cream cheese.
- Take one biscuit round and place a cube of cream cheese in the center then wrap the dough over to fully seal the cream cheese inside the biscuit dough. Place the first 16 cream cheese biscuit balls into the prepared pan. Sprinkle half of the sugar mixture over the biscuit balls then evenly pour half of the butter mixture. Add the remaining monkey bread bites on top then sprinkle the remaining sugar and finally pour on the remaining butter.
- Bake for 40-45 minutes, the top should be very golden brown. If you use an instant-read thermometer the temperature should be at least 190F/88C. Let cool for ten minutes then place a serving platter down on top of the bundt pan and invert onto the platter. Best eaten immediately. Store leftovers in an air-tight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Bake
- Cuisine: American
