Velveeta Monkey Bread Recipes

Steps:

• 1. Add the Velveeta and Ro*Tel to a medium-size pan and cook over medium heat until the Velveeta is melted and ingredients are combined. Transfer to a bowl and chill in the refrigerator for 20 minutes.
• 2. HEAT oven to 400°F.
• 3. SCOOP about 2 teaspoons of the Velveeta mixture out and place it on the center of 1 rolled-out roll.
• 4. Dab your finger in water and run it along the outside edge of the roll and then fold up all the ends and seal it tight to make a little ball.
• 5. Transfer it to a bundt pan and repeat until all of the rolls have been used and are placed in the pan. (NOTE: There will be some leftover dip which you can serve alongside the monkey bread.)
• 6. BAKE for 18 to 20 minutes or until the top is golden brown and the rolls are cooked.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.