Chip Mom’s Kitchen #29: Cream Cheese Stuffed Monkey Bread

- Posted June 6th, 2016 by

Welcome back to my kitchen, ya’ll. Go ahead and grab a seat because today we’re trying something new. Now, we’ve all seen these cute little minute long cooking videos on social media. The ones with catchy names and morning news television music. I’ve always been a bit skeptical of these oh-so-well packaged recipes. Welp, I finally caved to the craving and gave one a shot. H/T to Tasty for the recipe for…

Cream Cheese Stuffed Monkey Bread

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Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Super simple with a BIG, delicious pay off!

Quest Items:
2 – 16 oz (450g) containers of biscuit dough (16 big biscuits total)
8oz (230g) Cream Cheese
1 cup (100g) White Sugar
2 tsp (10 mL) Cinnamon
1/2 cup (120g) Butter
1 cup (180g) Brown Sugar
1/2 cup Pecans (75g) (optional)
Peanut Butter Chips (to taste) (optional)

Gallon plastic bag
Whisk
Bowls
Bundt Pan

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Musical Accompaniment:

This albums sounds like monkey bread tastes.

Illustrated Guide:

So I’m the kind of gal that likes to read ahead.  So I know that I’m going to need to 1) Microwave my butter and brown sugar together, and 2) Toss some things in cinnamon and sugar.  SOOOOOOooooo….

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Chop up the butter, mix in that brown sugar and set that bowl in the microwave. BOOM! two ingredients off the counter and cleaned up.  If I teach you nothing else, chip children, let it be that you should, nay, MUST clean up as you go!

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Also, mix that granulated white sugar with the cinnamon in the bag and set it out of your way.  Two more ingredients down and please, for the love of little kittens, go ahead and put them away.  Trust Mom, you’ll be so happy when you’re done and your kitchen is already clean!

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Go ahead and chop your cream cheese up into pieces while you’re at it.  Cream cheese is a pain in the butt to cube, so I’d say go ahead and leave it in the fridge until this step.  You’re goal is to get 32 pieces so cut it in half long ways, then in half again.  Then you can chop each strip into eight pieces. MATH!

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With that prep done, its time to bust open your biscuit cans and chop everything in half.  Your goal, again, is 32 pieces. Don’t they make a lovely little pile?

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Flatten each biscuit half with your fingers and add some yummy into the middle.  I put cream cheese in each one, and in every other ball I added some peanut butter chips (President Hoodie loves him some pb).

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Pinch the edges of the dough ball together pretty firmly.  Some of mine tried to split open while they sat waiting for their sugar/cinnamon baths.  Here they are in neat little rows awaiting their fate.

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Eight at a time, into the dip!

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All thoroughly coated! This is where you have to keep yourself (or your husband in my case) from eating the little things raw.

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Remember that butter and brown sugar in your microwave? Time to melt it!  I started with about 30 seconds, stirred, then gave it another 30.  After a vigorous whisk, I gave it another 10.  Butter and brown sugar should love each other, but they don’t like to intermix and become caramel unless you make them.

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Layer into the bundt pan: 1/2 the pecans, 1/2 the dough-balls, 1/2 the caramel.  Repeat! Bake at 350*F/177*C for 30-35 minutes.

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Invert the bundt pan onto a plate and let cool for 10 minutes.  This lets all the delectable goo slide down and coat all the dough-balls that are now stuck together.

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IMMA STICK MAH FACE IN IT

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Or, I’m going to eat them one at a time like a Chip Mom should.  Though, if you choose to stick your face in it, I will not judge.  Remember, Chip Mom luvs ya!

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