Ingredients:
1/4 teaspoon ground cinnamon
1/2 cup granulated sugar
3 refrigerated large biscuits dough tube canisters (10.2 ounce each)
1 can (21 ounce) cherry pie filling
1 1/4 cups milk chocolate chips
1/2 cup butter, melted and then slightly cooled
1/4 cup cola syrup *or homemade, see notes below recipe
Directions:
1. Preheat oven to 350 degrees F. Heavily grease a 10-inch diameter bundt pan with butter.
2. Combine cinnamon and sugar in a large plastic Ziploc bag. Separate all the biscuits and cut each into 4 pieces. Put all the biscuit pieces into the Ziploc bag and seal the bag. Shake and turn the bag so as to coat all the biscuits in the cinnamon and sugar mixture.
3. Transfer the coated biscuits to a large bowl. Add 1/2 of the cherry pie filling to the bowl and reserve the rest for later. Add the milk chocolate chips and the melted butter to the bowl and toss to combine.
4. Transfer the biscuit mixture to the prepared bundt pan. Place bundt pan on a baking sheet (just in case it spills over) bake for 45-50 minutes or until the top of monkey bread is brown and crispy. Remove bundt pan from oven to a wire rack and let cool for 10 minutes. Use a small flat rubber spatula to slightly loosen the top of the monkey bread from the middle and the sides of the bundt pan. Place a large pizza pan, cake holder or large plate over the top of the bundt pan and invert it to release the monkey bread.
5. Spoon the remaining cherry pie filling over the top of the monkey bread. Drizzle the Cola syrup over the top and serve.
Notes: Homemade cola syrup
Ingredients:
· 1 bottle (12-ounces) Coca Cola with pure cane sugar.
Directions:
1. Pour Coca Cola into a small sauce pan. Bring to a boil on the stove, then reduce heat to simmer for 50 minutes. On simmer it should still be slightly bubbling, if not, gradually increase heat. The liquid should be reduced to about a 1/4 cup or less. Syrup will be extremely hot. Let it cool and set up for 20 minutes, then drizzle over the monkey bread.