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
Scale
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
