This Cranberry Walnut Cream Cheese Monkey Bread is wonderful for holiday gatherings. Equally delicious as a dessert or a brunch pastry, each ball is stuffed with cream cheese and simple to serve!
For each biscuit, press biscuit dough out , sprinkle with cinnamon-sugar mix, and place a cube of cream cheese on top. Wrap the biscuit around cream cheese and seal into a ball. Set all 20 dough balls aside.
In a saucepan over low heat, mix together butter and brown sugar until just melted and combined. DO NOT OVERCOOK.
Sprinkle ½ of your walnuts and cranberries into your bundt pan, then place 10 dough balls evenly in the pan. Sprinkle with ½ remaining cinnamon sugar, then pour ½ of the melted butter/brown sugar mixture evenly over the balls. Sprinkle with the remaining nuts and cranberries, then layer the next 10 dough balls on top, sprinkle with remaining cinnamon sugar, and pour the remaining butter mixture on top.
Set the bundt pan on top of the warm oven or leave out on the counter at room temperature for 5 minutes before baking.
Bake for 30 minutes.
Remove from oven and allow to cool for 10 minutes before inverting the pan onto a plate. These are delicious at any temperature, but are mind blowingly amazing when served warm out of the oven. Serve and enjoy!
Notes
*If you are unable to find the 12 oz. cans of biscuit dough, it is acceptable to use the 10.5 oz. cans of 5-count "JUMBO" biscuits and cut each in half to equal 10 biscuits.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2016/11/19/cranberry-walnut-cream-cheese-monkey-bread/