Chocolate Cream Cheese Stuffed Monkey Bread

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2 (16 oz) containers of biscuit dough (16 big biscuits total)
8-12 oz cream cheese
Chocolate chips (we use dark chocolate)


1 cup white sugar
2 teaspoons cinnamon
1/2 cup butter
1/2 cup brown sugar
1/2 cup walnuts (optional)

Preheat oven to 350 F (175 C)

Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place 1 cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.

In 1 gallon plastic bag combine 1 cup white sugar and 2 teaspoon cinnamon. Add 6-8 dough balls to the bag; seal the bag and shake until well-coated. Repeat for the remainder of the  stuffed dough pieces. In a microwave-safe bowl, add 1 cup brown sugar and 1/2 cup butter. Microwave on High for 70 seconds-stopping halfway to stir. Remove from microwave and stir until it has a caramel consistency. Repeat with remaining walnuts, dough and glaze.

Bake in preheated oven 30-35 minutes. Remove from the oven and turn upside-down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread). Lift off the Bundt pan, pull apart and enjoy.