• Anne-Ashley

Cream Cheese Monkey Bread

Happpyyy Neeewww Year!!!!!!

With that being said.. many of us have our resolutions in full swing and I am sure that they revolve mostly around getting in shape, eating well, spending more time with family, travel more etc. I love the start of a new year because it is an opportunity to start over and take what you have learned in the previous year with you and embark on a new 365 day journey. Life is full of surprises and nothing ever goes like you plan. So as you enter into this new year you have 365 new days and 365 new chances to do something amazing. This year: Believe that anything is possible, start each day with goals, eat more real food, buy good books and make time to read them, drink water, exercise daily even when it sounds like a horrible idea, shop for quality not quantity, purge the unnecessary and decrease clutter, hug the ones you love, cherish every day, find the best in others, and give others the best in you.

I am really into traditions.. I love them. Honestly I could probably make up a new tradition daily but I think I’ll stick to major holidays and life events. As for new years I have decided to start the tradition with waking up and making this DELICIOUS cream cheese monkey bread. My girl Paula Dean has come up with the most amazing recipe that will not only make your house smell like a cinnamon roll but will have you eating until you can’t eat anymore.


1/2 cup granulated sugar 3 teaspoons cinnamon 1/2 cup (1 stick) butter 1 cup packed brown sugar 1 (8-ounce) package cream cheese 2 (12-ounce) cans refrigerated biscuits (10 count) 1 1/2 cups coarsely chopped walnuts


Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray.

Mix the granulated sugar and cinnamon.

In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes.

Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.

Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.

Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Recipe courtesy Paula Deen

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