Salted Caramel Monkey Bread
It doesnÃ¢Â€Â™t get much better than this! Fresh out of the oven, this gooey caramel monkey bread is loaded withÃ‚Â Salted Caramel Sugar and oozing with cream cheese for sticky caramel-crusted heaven.
1 Tbsp. Baker's Spice Blend
3 Tbsp. Salted Caramel Sugar
½ cup (1 stick) butter
1 cup packed light brown sugar
2 (12 oz.) cans refrigerated biscuits, pressed flat with hand
1 (8 oz.) package cream cheese, cut into 16 pieces
SPRAY a large Bundt pan with non-stick cooking spray, set aside.
MIX granulated sugar, Cinnamon Sugar, and Baker's Spice Blend in a bowl and set aside.
MELT butter and brown sugar in a small saucepan over low heat, stirring occasionally, set aside.
COVER each side of biscuits with cinnamon sugar mixture. Reserve remaning mixture. Place a piece of cream cheese on each biscuit. Wrap and seal dough around cream cheese.
SPRINKLE Salted Caramel Sugar around bottom of prepared Bundt pan followed by ½ the filled biscuits. Sprinkle with a little of the leftover cinnamon sugar mixture and pour half of the melted butter mixture over top. Repeat a second layer with remaining biscuits, sugar, and butter.
BAKE for 35 mins. Remove from oven and cool 5 mins. Place a plate on top, invert and remove pan.
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