Chocolate Cream Cheese Stuffed Monkey Bread

2 16 oz containers of biscuit dough (16 big biscuits total) 8-12 oz Cream Cheese Chocolate Chips (we used dark chocolate) 1 cup White Sugar 2 tsp Cinnamon 1/2 cup Butter 1 cup Brown Sugar 1/2 cup Walnuts (optional) Preheat oven to 350˚F (175˚C) Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball. In a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces. In a microwave safe bowl add 1 cup brown sugar and 1/2 cup butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency. To a greased Bundt pan sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. R