Paula Deen's recipe for monkey bread (she names it "gorilla bread") involves stuffing refrigerated biscuits with cream cheese, baking them together tightly in a bundt pan and covering them with cinnamon butter. The recipe also includes chopped walnuts. It is available at FoodNetwork.com.
Preheat an oven to 350 degrees Fahrenheit and grease a bundt pan with non-stick cooking spray. Mix 1/2 cup of granulated sugar with 3 teaspoons of cinnamon, and then melt 1 stick of butter with 1 packed cup of brown sugar in a saucepan over low heat. Stir the butter and sugar well and set aside. Cut an 8-ounce package of cream cheese into 20 uniform cubes. Open 2 12-ounce 10-count cans of refrigerated biscuits, then stuff each with a cube of cream cheese, wrapping the biscuit dough around the cream cheese and pinching the edges to seal.
Evenly distribute 3/4 cup of coarsely chopped walnuts along the bottom of the bundt pan. Arrange half of the biscuits in the bottom of the pan, sprinkle some cinnamon sugar on top along with half the butter mixture, and then add another 1/2 cup of walnuts. Arrange the remaining 10 biscuits on top and cover with the remaining cinnamon sugar, butter and nuts.
Set the pan in the oven and bake for 30 minutes at 350 degrees Fahrenheit. When the bread is done baking, set out of the oven to cool for five minutes before setting a plate on top of the pan, flipping the pan over and dislodging the bread onto the plate.