Description
This Rhubarb Cream Cheese Monkey Bread is a delightful, pull-apart treat combining tender biscuit dough coated in cinnamon sugar, creamy cubes of chilled cream cheese, and tart-sweet macerated rhubarb. Baked to golden perfection in a butter-brushed bundt pan, this monkey bread offers layers of flavor and texture that are perfect for brunch or dessert.
Ingredients
Scale
Rhubarb Mixture
- 1 cup fresh rhubarb, chopped into small pieces
- 1/4 cup granulated sugar
Cream Cheese
- 8 oz cream cheese, cut into small, bite-sized cubes (keep chilled)
Biscuit Dough Coating
- 2 cans refrigerated biscuit dough (each can about 16 oz)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Other
- 1/4 cup melted butter, plus more for brushing the bundt pan
Instructions
- Prepare the Rhubarb: Chop the fresh rhubarb into small pieces and toss with 1/4 cup granulated sugar. Set aside to macerate, allowing the moisture to draw out and the tartness to mellow while you prepare other ingredients.
- Cube the Cream Cheese: Cut the 8 ounces of cream cheese into small, bite-sized cubes and keep them chilled to maintain their shape during baking.
- Cut and Coat the Biscuit Dough: Separate the refrigerated biscuit dough and cut each biscuit into quarters. Toss the pieces in a mixture made from 1/2 cup granulated sugar combined with 1 tablespoon ground cinnamon until they are fully coated.
- Layer in the Pan: Generously brush a bundt pan with melted butter. Begin layering by placing the coated biscuit pieces into the pan, then dot with cream cheese cubes and spoonfuls of the macerated rhubarb. Repeat layering until all ingredients are used. Finish with a drizzle of melted butter on top.
- Bake until Golden and Puffy: Preheat the oven to 350°F (175°C). Bake the assembled monkey bread for 35 to 40 minutes or until the top is golden brown, the cream cheese is slightly melted, and the rhubarb bubbles around the edges.
- Cool and Serve: Allow the monkey bread to cool in the pan for 5 to 10 minutes to set. Carefully invert onto a serving platter to keep its shape intact. Serve warm to enjoy the flavors and gooey textures at their best.
Notes
- Keep cream cheese cubes chilled until assembly to prevent melting too quickly while baking.
- Use fresh rhubarb for the best tart flavor; frozen rhubarb may release excess moisture.
- Butter the bundt pan generously to ensure easy release of the monkey bread.
- Serve warm for the best flavor and texture experience.
- Leftovers can be reheated gently in the oven or microwave.
