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!
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.
Preheat oven to 350 degrees. Prepare a Bundt pan by spraying it with non-stick cooking spray. Set aside.
Mix together the cinnamon and sugar.
On a cutting board separate the biscuits. Sprinkle each biscuit top with cinnamon & sugar mixture.
Place a cube of cream cheese in the center of each biscuit.
Fold the edges in.
Roll the biscuits between your hands to form a small ball.
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.
In a saucepan, melt together the butter and brown sugar until combined - don't burn it.
First, scatter the chopped walnuts around the bottom of the Bundt pan.
Then place half of the biscuit balls in the pan evenly spacing.
Cover these with half of the butter and brown sugar mixture.
Sprinkle with half of the DRY butterscotch pudding mix.
Then add the remaining biscuit balls.
Coat with remaining brown sugar and butter mixture.
Top with remaining pudding mixture.
Bake in the oven on the middle rack for 40 to 50 minutes until the biscuits have plumped up and gotten golden brown.
Invert onto a plate while it's still hot. Serve warm with your favorite hot chocolate or coffee.
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