Cream Cheese-Stuffed Cinnamon Monkey Bread

I love to make something kind of special for Christmas morning…it’s a tradition I’m hoping to hold on to in our house. It’s just nice to have a big, probably not-so-good-for-you breakfast waiting after you open all of the presents. I think food is one of the biggest memories we hold onto, so why not make the food we remember from special days delicious?

So, to continue the tradition this year, I made Cream Cheese-Stuffed Cinnamon Monkey Bread (along with one of my favorite breakfast recipes ever, Plain Chicken’s Cream Cheese Sausage Balls). It’s a great recipe to prep the night before so it would be perfect to take to a brunch or make ahead for Christmas morning. It’s definitely one that’s going to be a staple in our big family breakfasts! (And no, before you ask, I was only able to have a couple of bites. But it’s on like Donkey Kong next year.)

Cream Cheese Cinnamon Stuffed Monkey Bread...this would be so great for a special occasion brunch or Christmas breakfast!

Cream Cheese-Stuffed Cinnamon Monkey Bread

Ingredients

1 cup sugar, divided
2 tbsp cinnamon, divided
2 cans biscuit dough
1 block of cream cheese, cut into 24 pieces
1/2 cup pecans
2 sticks butter
3/4 cup packed brown sugar
1 small box vanilla pudding mix
1/2 cup milk

Directions

1. Take your biscuit dough and cut each biscuit in half. Press out until you have a fairly thin circle.

2. Combine half of the sugar and half of the cinnamon in a small bowl. Dredge each piece of the pressed biscuit dough in the mixture.

3. Take one of your divided pieces of cream cheese and place in the center of the dredged biscuit dough. Press together to make a ball, kind of like a dumpling.

4. Place a single layer of the completed balls in the bottom of a greased dish. (A bundt pan is normally used for this dish, but I couldn’t find mine at 9:00pm on Christmas Eve, so this had to do.)

Sprinkle pecans over this mixture…try to get them in the nooks and crannies between the pieces of dough!

Now, melt your butter in a medium sauce pan. Stir in remaining sugar, cinnamon, (you can even throw the leftovers from your dredging mixture into this too) and brown sugar…mix well. Stir in pudding mix and bring the mixture to a low bubble for about 5 minutes. Remove from heat and add milk. The mixture should be stirrable but not watery at this point. If it’s too thick, add a little bit more milk.

If you’re prepping for the next morning, pour liquid in a separate dish at this point, cover everything, and store in the fridge.

When you’re ready to bake, pour liquid mixture over your biscuit dough. Bake at 350 degrees for 40 minutes or so, until sides are starting to bubble and top is browned.

Enjoy!

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