Monkey Bread is truly a delicious and fun way to indulge. I simply love this chocolate cheesecake version. It sits on the counter and as anyone passes by, a piece gets picked off and it’s gone in no time. Best of all, it’s super easy to make.
You will need:
2 packages of Pillsbury Biscuits dough
1 package of cream cheese
3/4 cup of semi-sweet chocolate chips
3/4 cup of white sugar
2 teaspoons cinnamon
1 cup brown sugar
1/2 cup margarine
optional: 1/2 cup skor bits, nuts or raisins
Preheat oven to 350 degrees F (175 degrees C).
Start by separating the pillsbury biscuit dough into the packaged sections (10 per package), then slice those in half. You should end up with 40 pieces.
Cube the cream cheese into equal number of pieces to dough pieces
Flatten out doug piece in small circle (like a tiny pizza crust) and place a piece of cream cheese and a few chocolate chips in the middle.
Fold up the sides enclosing the cream cheese and chocolate inside the dough. You should end up with a little dough ball. Repeat this with all the dough pieces.
In a freezer bag or large bowl, mix together white sugar and cinnamon. Place dough balls into sugar mixture and coat evenly. I like to use the freezer bag method as i can shake the coating on quickly. Set aside for moment.
If you are not using a non-stick bundt pan you will want to coat your pan with grease, oil or butter. Place optional ingredients in bottom of pan. I used skor pieces. Place each of the sugar coated dough balls into the pan. This doesn’t need to be fancy, just throw it all in evenly around the pan.
In a separate microwavable bowl, mix together brown sugar and margarine. Microwave for 45 seconds, or until the margarine has melted. Give the mixture a good stir once out of the microwave. Alternatively, you can melt mixture in a saucepan on the stove.
Pour the mixture all over top of the dough pieces in the bundt pan.
Bake in oven for 35 minutes at 350 degrees F.
After baking, let cool in pan for 10 to 15 minutes, then turn pan upside down onto a serving plate.
Stand back and admire your creation.
Do not slice cake! The pieces pull apart. Enjoy and Bon Appetite!