Ingredients:
1/4 teaspoon ground cinnamon
1/2 cup granulated sugar
3x (10.2 ounce) cans of refrigerated large biscuits
1 (21 ounce) can cherry pie filling
1 1/4 cups milk chocolate chips
1/2 cup butter, melted
1/4 cup Cola syrup
Directions:
1. Preheat oven to 350 degrees F. Grease a 10 inch bundt pan.
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. Put all of the coated biscuits in a large bowl. Reserve 1/2 cup of the cherry pie filling for later and add the rest of cherry pie filling to the bowl. 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. After 10 minutes of cooling, use a small rubber spatula to slightly loosen the top of the monkey bread from the middle and the sides of the bundt pan. Invert the bundt pan onto a large pizza pan or cake holder.
5. Evenly place the 1/2 cup of reserved cherry pie filling over the top of the monkey bread. Evenly drizzle the Cola syrup over the top.
Notes: You can buy Cola syrup online or you can make it yourself.
Cola Syrup
Ingredients:
12 ounce bottle of Coca Cola with pure cane sugar
Directions:
1. Pour Coca Cola in a small saucepan. Bring to a boil then reduce heat to simmer for 50 minutes. On simmer it should still be bubbling, if not, slightly increase heat. The liquid should be reduced to about a 1/4 cup or less. Let cool about 20 minutes before drizzling over monkey bread.