Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe
If you’re looking to surprise your brunch crowd with something irresistibly playful and downright delicious, Rhubarb Cream Cheese Monkey Bread for Sweet Brunch will quickly become your new go-to favorite. Imagine buttery, cinnamon-kissed biscuit dough layered with tangy ribbons of rhubarb compote and melty cream cheese, all cozied up in a bundt pan and topped with a silky glaze. This showstopping pull-apart bread is spectacularly soft, sweet, and streaked with pops of pretty pink rhubarb in every bite. Whether you’re hosting weekend guests or celebrating a special morning, this monkey bread guarantees smiles all around!
Ingredients You’ll Need
Every ingredient in this recipe, from the fluffy biscuit dough to the fresh rhubarb and creamy cheese, plays a starring role. Gather these simple basics and you’ll find that the magic really is in the mix—tart, sweet, bouyantly soft, and decadently creamy!
- Refrigerated biscuit dough: The secret shortcut that transforms into those signature pull-apart pieces; two cans bring plenty of lift and a pillowy bite.
- Granulated sugar: Divided for both the cinnamon-sugar coating and the sweetened rhubarb filling; adds just the right amount of sweetness.
- Ground cinnamon: Classic for monkey bread, cinnamon brings warmth and depth to each little nugget of dough.
- Unsalted butter: Creates a rich, golden finish and helps infuse flavor into every layer.
- Vanilla extract: Subtle and aromatic, vanilla ties together all those sweet flavors seamlessly.
- Fresh or frozen rhubarb, diced: This is where the magic happens; rhubarb’s tart, fruity flavor gives the bread its signature tang and beautiful color.
- Granulated sugar (for rhubarb): Helps soften the rhubarb and balances its tartness for a more dessert-like finish.
- Cornstarch: Thickens the rhubarb compote so it stays nestled beautifully between the layers.
- Cream cheese, softened and cubed: Melts during baking for surprise pockets of creamy deliciousness throughout the bread.
- Powdered sugar: Blends quickly into a glossy glaze for the perfect finishing drizzle.
- Milk (for glaze): Loosens the glaze to that perfect pourable consistency.
- Butter or nonstick spray for greasing pan: Ensures your beautiful monkey bread releases with ease every time.
How to Make Rhubarb Cream Cheese Monkey Bread for Sweet Brunch
Step 1: Prepare Your Pan and Preheat
Set yourself up for monkey bread success by preheating your oven to 350°F and generously greasing a bundt pan with either soft butter or a spritz of nonstick spray. This not only prevents sticking but also gives you that gorgeous, golden crust when it’s time to flip the bread out onto your serving platter.
Step 2: Cook the Rhubarb Compote
In a small saucepan, toss together the diced rhubarb, 1/4 cup sugar, and cornstarch. Set over medium heat and cook, stirring occasionally, until the rhubarb is soft and the mixture is thick and jammy, about 5–7 minutes. Let it cool briefly—this lets the filling thicken a bit more and ensures it doesn’t melt straight through the dough layers.
Step 3: Mix the Cinnamon Sugar
Grab a small bowl and combine 1 cup of granulated sugar with the cinnamon. Give it a quick stir to distribute that cozy warmth—this sugar mixture will hug every bite of dough with flavor!
Step 4: Prep and Coat the Dough
Pop open both cans of biscuit dough and cut each biscuit into four equal pieces. Take each piece and roll it in the cinnamon-sugar mix you just made. This step is a bit fun and messy—get the kids involved, if you can! Every coated piece brings a hit of sweetness.
Step 5: Build Those Delicious Layers
Arrange half of the sugared biscuit pieces in the base of your greased pan. Dot with half of the cubed cream cheese, then spoon over half of the cooled rhubarb compote. Repeat the layering with the remaining biscuit pieces, cream cheese cubes, and luscious rhubarb mixture.
Step 6: Add the Buttery Vanilla Pour
In a small bowl, stir together the melted butter and vanilla extract. Drizzle this lovely golden mixture evenly over everything in the pan. This buttery bath is what fuses all the flavors and helps create those beautiful pull-apart edges.
Step 7: Bake and Cool
Pop your bundt pan into the oven and bake for 35–40 minutes, until the monkey bread is deep golden brown and cooked through. Give it about 10 minutes to cool, then gently invert it onto a serving plate—you’ll be met with the gorgeous swirl of rhubarb and cream cheese!
Step 8: Finish with Glaze
Whisk together powdered sugar and 1–2 tablespoons of milk until you have a smooth, pourable glaze. Drizzle generously over your just-warm Rhubarb Cream Cheese Monkey Bread for Sweet Brunch. It’s now officially impossible to resist.
How to Serve Rhubarb Cream Cheese Monkey Bread for Sweet Brunch
Garnishes
For a finishing touch, sprinkle a handful of chopped pecans or toasted almonds on top for crunch. A few pieces of fresh diced rhubarb or a scatter of edible flowers take this monkey bread from delicious to utterly stunning. Don’t forget a dusting of extra powdered sugar for a snow-like effect!
Side Dishes
Since Rhubarb Cream Cheese Monkey Bread for Sweet Brunch is rich and sweet, balance your brunch table with sides like crisp bacon, fluffy scrambled eggs, or a fresh fruit salad. Hot coffee or freshly brewed tea also make the perfect complement to the sweet, tangy flavors of this star attraction.
Creative Ways to Present
Impress your guests by serving the monkey bread on a vintage cake stand with colorful napkins and tiny forks for pulling pieces apart. For a fun party twist, slice larger chunks and serve them individually in parchment muffin liners. If you’re gifting, wrap the cooled bread in wax paper and a bright ribbon!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Rhubarb Cream Cheese Monkey Bread for Sweet Brunch tightly with plastic wrap or foil and keep it at room temperature for up to 1 day, or in the refrigerator for up to 3 days. It stays soft and delicious, just waiting for that next slice!
Freezing
Monkey bread freezes beautifully. Once cooled completely, wrap it tightly and freeze for up to two months. Thaw overnight in the fridge before serving. If you plan ahead, you can even make the rhubarb compote a day in advance and store it covered in the fridge to speed up assembly later on.
Reheating
To soften and warm up leftovers, arrange slices or chunks in a single layer on a baking sheet and heat at 300°F for 10-12 minutes. Or gently microwave individual pieces for about 20 seconds. Drizzle with a little extra glaze to freshen it up before serving, and you’ll be amazed at how good it tastes on day two (or three)!
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! If fresh rhubarb isn’t in season, frozen works perfectly in Rhubarb Cream Cheese Monkey Bread for Sweet Brunch. Just be sure to thaw and drain off excess liquid before cooking so your filling isn’t watery.
What can I substitute for cream cheese?
For a different kind of creamy tang, mascarpone or ricotta can be used in place of cream cheese. Both bring a smooth texture but a slightly different flavor profile; experiment and see which you love best!
Is it okay to prepare the monkey bread the night before?
You can assemble everything up to baking and refrigerate overnight. In the morning, add about 5 extra minutes to the bake time to ensure it’s fully cooked and warmed through right from the fridge.
Why did my monkey bread stick to the pan?
If you’ve skipped greasing every nook and cranny of the bundt pan, some sticking might occur. Make sure to be generous with butter or nonstick spray before adding your dough; this makes for a much easier release!
Can I add nuts or other fruits?
Definitely! Chopped pecans or walnuts layered between the biscuit pieces add wonderful crunch. You can also mix in a handful of berries with the rhubarb compote for a burst of extra color and flavor.
Final Thoughts
Rhubarb Cream Cheese Monkey Bread for Sweet Brunch is the kind of treat that brings the “wow” factor to any table. With every pull-apart piece, you get a swirl of tart rhubarb, creamy cheese, and indulgent sweetness. Try it once, and it’s bound to become a beloved brunch classic in your home!
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Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the sweet delight of Rhubarb Cream Cheese Monkey Bread, a perfect addition to your brunch table. This pull-apart bread features layers of tender biscuit dough coated in cinnamon sugar, creamy cream cheese, and a tangy rhubarb filling, all baked to golden perfection.
Ingredients
For the Monkey Bread:
- 2 (16-ounce) cans refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Rhubarb Filling:
- 1 1/2 cups fresh or frozen rhubarb, diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
For the Cream Cheese Filling:
- 6 ounces cream cheese, softened and cubed
- 1/2 cup powdered sugar
- 1–2 tablespoons milk, for glaze
- Butter or nonstick spray, for greasing pan
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a bundt pan with butter or nonstick spray.
- Cook Rhubarb: In a saucepan, cook rhubarb with sugar and cornstarch until soft, then let cool.
- Prepare Biscuits: Cut biscuits into quarters, roll in cinnamon sugar.
- Layer Ingredients: Layer sugared biscuits, cream cheese, and rhubarb in the pan.
- Add Topping: Mix melted butter and vanilla, pour over the top.
- Bake: Bake for 35–40 minutes until golden brown.
- Glaze and Serve: Whisk powdered sugar with milk, drizzle over warm monkey bread.
Notes
- You can make the rhubarb filling a day ahead and refrigerate.
- If using frozen rhubarb, thaw and drain before cooking.
- For added crunch, sprinkle chopped pecans between the layers.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
