3CPB Monkey Bread

YUM! I love monkey bread so I decided a while back to make my own. It's not difficult since you use pre-made dough and yet it's super yummy. First, I ran across a banana monkey bread and thought that sounded wonderful. Then, I ran across a cream cheese filled monkey bread and decided that sounded even better so I was going to make that. Then I had an epiphany! I could combine them! Awesome! 


THEN...I found a caramel pecan cinnamon roll bread and decided to take the topping from THAT and put it on my delightful creation. I have to say that MAN did it turn out beautiful! (I even broke out the GOOD camera to take pictures of this amazingness!) Thus the caramel, cream cheese, pecan, banana monkey bread - or 3CPB for short! 


This turned out really well. I was worried it would end up too sweet with all the sugar and caramel, but it wasn't.

This recipe is adapted (a combination) from Pip and Ebby, Plain Chicken, and Pinch of Yum.


3CPB Monkey Bread

• 6 Tbsp butter, melted
• 1/2 cup caramel ice cream topping 
• 1 cup chopped pecans

• 2/3 cup dark brown sugar
• 2/3 cup granulated sugar
• 1 Tbsp cinnamon

• Two 12-ounce tubes refrigerated flaky buttermilk biscuits
• One 8-ounce package cream cheese, cut into 20 cubes
• 2 large bananas, cut into 20 slices
• 10 Tbsp butter, melted

Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray; set aside (I totally forgot to do this step but luckily it didn't stick to the sides at all with all the caramel and butter in there). In a medium bowl, combine the sugars and cinnamon; set aside. Combine the 6 Tbsp melted butter, caramel and pecans; set aside.


Slice 10 discs of dough from each tube of biscuits. Set discs on a flat surface and set one slice of banana and one cube of cream cheese in the center of each piece of dough. Wrap edges of dough up and around the cheese so all that is visible is the top side of cream cheese cube. 


Dip 10 of the dough-wrapped cheese cubes, cheese-side-up, into the caramel pecan mixture and place in the bottom of prepared pan. Top with half of the sugar mixture and half of the butter (5 Tbsp). Top with the remaining dough-wrapped cheese cubes, cheese-side-down, the remaining sugar and remaining butter.


Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve. (When I got it out of the oven I thought it looked good, but then I inverted it and wow it was out of this world!)