Real Recipes From Real Home Cooks ®

christmas monkey bread

★★★★★ 2
a recipe by
Susan Bradley
Enterprise, AL

Nummy - but sweet.

Blue Ribbon Recipe

We love everything about this yummy twist on monkey bread. At first, we thought there should have been another can of biscuits. But we were wrong. It puffs up into delicious balls of cinnamon sugar goodness. Stuffing each biscuit ball with cream cheese adds an extra richness to the monkey bread. The way it's layered with dry butterscotch pudding mix, adds another layer of flavor besides cinnamon sugar. We loved the nuts on top too. They bake into the brown sugar buttery glaze and provide a nice crunch. A great treat for Christmas morning!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10-20
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For christmas monkey bread

  • 1/2 c
  • 1 tsp
  • 2 can
    biscuits (10 count)
  • 1 pkg
    Philly cream cheese (cut in 20 cubes)
  • 1 stick
    butter, softened
  • 1 c
    brown sugar
  • 1 box
    butterscotch instant pudding
  • 1/2 c
    walnuts, chopped

How To Make christmas monkey bread

Test Kitchen Tips
Make sure to invert this while it's still hot. Also, spray the Bundt pan very well before adding the nuts and biscuits to prevent sticking.
  • Bundt pan sprayed with non-stick spray.
    Preheat oven to 350 degrees. Prepare a Bundt pan by spraying it with non-stick cooking spray. Set aside.
  • Cinnamon and sugar in a small bowl.
    Mix together the cinnamon and sugar.
  • Biscuits sprinkled with cinnamon sugar.
    On a cutting board separate the biscuits. Sprinkle each biscuit top with cinnamon & sugar mixture.
  • Cube of cream cheese in the center of a biscuit.
    Place a cube of cream cheese in the center of each biscuit.
  • Folding in the edges of the biscuit.
    Fold the edges in.
  • Biscuits formed into balls.
    Roll the biscuits between your hands to form a small ball.
  • Coating biscuits in cinnamon sugar.
    Once all the biscuits are filled and rolled into balls, put into a large Ziploc bag. Pour in the rest of the cinnamon mixture and shake to coat the biscuits.
  • Melting butter and brown sugar on the stove.
    In a saucepan, melt together the butter and brown sugar until combined - don't burn it.
  • Walnuts sprinkled into the Bundt pan.
    First, scatter the chopped walnuts around the bottom of the Bundt pan.
  • Half the biscuits placed in the pan.
    Then place half of the biscuit balls in the pan evenly spacing.
  • Covering the biscuits with some of the butter/brown sugar.
    Cover these with half of the butter and brown sugar mixture.
  • Sprinkling in dry butterscotch pudding mix.
    Sprinkle with half of the DRY butterscotch pudding mix.
  • Topping with remaining biscuits.
    Then add the remaining biscuit balls.
  • Adding remaining butter/brown sugar mixture.
    Coat with remaining brown sugar and butter mixture.
  • Remaining pudding sprinkled on top.
    Top with remaining pudding mixture.
  • Christmas Monkey Bread baked until golden brown.
    Bake in the oven on the middle rack for 40 to 50 minutes until the biscuits have plumped up and gotten golden brown.
  • Monkey Bread inverted onto a plate.
    Invert onto a plate while it's still hot. Serve warm with your favorite hot chocolate or coffee.