Caramel Chocolate Chip Monkey Bread Recipes

Steps:

• In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside., Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large bowl, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and toss to coat. , Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice., Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350˚F (175˚C)
• Cut biscuits in half and cube the cream cheese (32 pieces).
• Flatten each biscuit and place one 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 a large plastic bag combine white sugar and 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 brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
• In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
• Bake for 30-35 minutes.
• Remove from 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)
• Enjoy!

Steps:

• Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
• Mix granulated sugar and cinnamon in 1-gallon food-storage plastic bag. Separate dough into 16 biscuits; cut each in quarters.
• Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
• In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
• Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.