Description
Rhubarb Cream Cheese Monkey Bread is a decadent pull-apart treat featuring fluffy biscuit dough layered with sweet-tart rhubarb, creamy pockets of cheesecake filling, and a cinnamon-sugar coating, all baked to golden perfection. Ideal for brunch, dessert, or spring celebrations, this delightful bread offers a perfect balance of tangy and sweet flavors wrapped in a soft, buttery texture.
Ingredients
Scale
Base Dough
- 2 cans refrigerated biscuit dough (16.3 oz each)
Filling
- 1 cup chopped fresh or frozen rhubarb
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Butter
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter or non-stick spray to ensure the monkey bread doesn’t stick after baking.
- Make Cream Cheese Filling: In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until completely smooth and creamy, creating the cheesecake filling.
- Prepare Cinnamon Sugar: In another bowl, mix together the granulated sugar and ground cinnamon thoroughly. This will be used to coat the biscuit dough balls.
- Form Dough Balls: Cut each biscuit from the cans into quarters. Flatten each piece slightly using your fingers or a rolling pin. Place a small dollop of the cream cheese mixture and a few pieces of chopped rhubarb in the center of each flattened dough piece. Carefully pinch the edges together to seal the filling inside and roll it gently into a ball.
- Coat with Cinnamon Sugar: Roll each filled dough ball in the cinnamon sugar mixture until fully coated, ensuring a sweet and spiced exterior.
- Assemble into Bundt Pan: Layer the cinnamon sugar-coated dough balls evenly in the greased bundt pan. Arrange them neatly to allow even baking and easy pull-apart when served.
- Add Butter and Bake: Pour the melted unsalted butter evenly over the layered dough balls. Place the bundt pan in the preheated oven and bake for 35 to 40 minutes or until the monkey bread is golden brown and cooked through.
- Cool and Serve: Remove the bundt pan from the oven and let the monkey bread cool for 10 to 15 minutes in the pan. Invert onto a serving plate carefully. Serve warm for the best taste and texture experience.
Notes
- If using frozen rhubarb, thaw completely and drain any excess liquid before using to prevent sogginess.
- For an extra sweet touch, drizzle with a glaze made from powdered sugar mixed with a little milk once the bread has slightly cooled.
- Store leftovers in the refrigerator and reheat before serving to maintain softness and flavor.
