Monkey Bread Surprise

READY IN: 45mins
Recipe by Small Town Cook

A friend of mine gave this to me. I tweaked it a little and it turned out fabulous. This can be made the night before. Can also use a different type of pan than a bundt pan. Just remember to invert it onto a plate as soon as it comes out.

Top Review by Sydney Mike

Maybe I'm just slow, but I took almost double the prep time to put together this moneky business! Don't get me wrong ~ I did enjoy making it! I'm just glad I made it for a group, 'cause even I couldn't stop eating it! A big hit! [Made & reviewed as a tagged recipe of one of my invitees to the Aus/NZ Recipe Swap #14, Mar 08]

Ingredients Nutrition

  • 3 (10 ounce) cans refrigerated biscuits, separated and cut in half
  • 1 (8 ounce) package cream cheese, removed from package and cut into 3 strips lengthwise
  • 2 cups sugar
  • 4 teaspoons cinnamon
  • 12 cup butter


  1. Preheat oven to 350°F.
  2. In bowl combine sugar and cinnamon and mix well.
  3. Take one of the half biscuits and knead it into a circle.
  4. Slice each cream cheese strip. Will need 60 slices total.
  5. Dip a cream cheese slice into sugar mixture. Make sure it's completely covered.
  6. Place into center of biscuit circle.
  7. Roll up biscuit around cream cheese and pinch together.
  8. Roll in sugar mixture till cover.
  9. Place seam side up in bundt pan.
  10. Repeat until all the biscuits are used up.
  11. In microwave safe bowl melt butter. Add remaining sugar mixture and mix well. Pour evenly over biscuits.
  12. Bake 35 minutes.

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