Heat oven to 350°F.

Prepared a greased Bundt pan with shortening or non stick cooking spray. You can use either a an 8 x 12 rectangle or a 12 cup bundt pan, even a tube pan will work!

Even if the pan is ‘non-stick’ I still spray it. (I love PAM for Baking - see below)

In a small bowl, mix granulated sugar and cinnamon.

Unroll each can of dough onto a floured surface. I like to use parchment paper on my counter and lightly dust it with flour.

And use a sharp knife to slice 10 biscuits from each roll.

Cut the room temperature cream cheese into 20 even cubes and then place one cube on top of each piece of dough.

Wrap the dough around the cube of cream cheese and crimp the sides.

Roll each piece of stuff dough in the small bowl of granulated white sugar and cinnamon

Make one layer of cream cheese stuffed bread dough in the bottom of your baking pan.

Sprinkle with half of the chocolate chips

Sprinkle with chocolate chips and add another layer of the dough balls, repeating this step until the dough balls are finished and the pan is full.

Sprinkle any remaining chocolate chips and sugar-cinnamon mixture.

In a small bowl, mix brown sugar and a stick of butter that has been melted in a microwave safe bowl. This will have a caramel consistency.

Pour the warm caramel mixture over everything.

Bake 35 to 40 minutes (depending on your oven) or until the top of the chocolate monkey bread is golden brown.

Cool for about 10 minutes, then you can loosen the edges of the monkey bread by running a knife carefully around the edges.

While the monkey bread is cooling, whip up a batch of confectioner’s sugar glaze. Link to blueberry coffee cake for glaze instructions.

Place your favorite (heat proof) serving plate over pan and then turn the plate and cake pan over carefully.

Remove the pan when cool, and pour the confectioner’s sugar glaze over all and serve - if you can wait that long!

Cover with plastic wrap or store in an airtight container.