If you are looking for the perfect showstopper to brighten up your next brunch, the Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe is absolutely delightful. This indulgent treat combines fluffy, pillowy biscuit dough coated in cinnamon sugar, pockets of luscious cream cheese, and vibrant rhubarb that brings a tangy freshness to every bite. Not only does it look like a work of art once baked and pulled apart, but its unique combination of creamy and fruity flavors will have everyone reaching for seconds. It’s a comforting, sweet, and a little bit tart crowd-pleaser that’s perfect to share with family and friends on a cozy morning or special holiday brunch.
Ingredients You’ll Need
The ingredients for this recipe are surprisingly simple but each is crucial for delivering the perfect blend of sweet, creamy, and tart. Every component plays a role in building texture and flavor that is both familiar and exciting for your palate.
- Refrigerated biscuit dough (2 cans, 16-ounce each): Provides a soft, fluffy base with a golden crust after baking.
- Granulated sugar (1 cup + 1/4 cup): Adds sweetness to the biscuit coating and rhubarb filling for balance.
- Ground cinnamon (2 teaspoons): Warms up the flavor profile and pairs beautifully with the sugar coating.
- Unsalted butter (1/2 cup, melted): Infuses richness and helps create a tender crumb.
- Vanilla extract (1 teaspoon): Enhances the overall sweetness and depth of flavor.
- Fresh or frozen rhubarb (1 1/2 cups, diced): Adds a tart, fresh pop that cuts through the sweetness.
- Cornstarch (1 tablespoon): Thickens the rhubarb syrup for a luscious texture.
- Cream cheese (6 ounces, softened and cubed): Delivers creamy pockets throughout for delightful contrast.
- Powdered sugar (1/2 cup): The key for a smooth, sweet glaze.
- Milk (1–2 tablespoons): Adjusts the glaze consistency to drizzle perfectly.
- Butter or nonstick spray: Essential for greasing the bundt pan to ensure easy removal.
How to Make Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe
Step 1: Prepare the Rhubarb Filling
This step is where the magic begins to develop a wonderfully tangy fruit center. Start by cooking the diced rhubarb with 1/4 cup sugar and the cornstarch over medium heat in a saucepan. Stir frequently as the fruit softens and the liquid thickens into a syrupy consistency, usually about 5 to 7 minutes. Let this cooling mixture rest while you prepare the dough, allowing the flavors to meld beautifully.
Step 2: Prepare the Biscuit Dough
While the rhubarb cools, preheat your oven to 350°F and grease your bundt pan generously with butter or nonstick spray. Cut each biscuit into quarters and roll every piece generously in a mixture of 1 cup sugar combined with cinnamon. This coating creates the irresistible caramelized crust that you’ll love in every bite.
Step 3: Layer the Monkey Bread
Here’s where you start building layers of sweet and tangy goodness. Place half of the sugared biscuit pieces into the bottom of your bundt pan. Dot them evenly with half the cubes of cream cheese, then spoon half of the cooled rhubarb filling on top. Repeat this layering with the remaining biscuit quarters, cream cheese, and rhubarb ensuring every bite has a balance of flavors.
Step 4: Add Butter and Bake
Mix the melted butter with the vanilla extract and pour this luscious mixture evenly over the layered biscuit pieces. Bake the bundt pan in your preheated oven for 35 to 40 minutes until the monkey bread is golden brown on top and fully cooked through. This step transforms your layered dough into a cohesive, pull-apart masterpiece.
Step 5: Glaze and Serve
Allow the monkey bread to cool for about 10 minutes so it’s slightly warm but not too hot to handle. Carefully invert it onto a serving plate. Whisk the powdered sugar with 1 to 2 tablespoons of milk to make a smooth glaze, then drizzle it generously over the top while the bread is still warm. This finishing touch adds a sweet, silky contrast to the tangy rhubarb and creamy pockets inside.
How to Serve Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe
Garnishes
For an extra special touch, garnish your monkey bread with fresh mint leaves or a sprinkle of finely chopped toasted pecans. The mint adds freshness while pecans introduce a lovely crunch that complements the soft, tender bread.
Side Dishes
This monkey bread shines on its own but pairs deliciously with light sides like a fresh fruit salad, creamy yogurt, or a simple green salad with a bright vinaigrette. The contrast helps balance out the richness, making your brunch feel complete and satisfying.
Creative Ways to Present
Serve the monkey bread on a rustic wooden board for a charming look, or place individual chunks into small bowls alongside soft scrambled eggs for a cozy brunch feast. You can also portion it into cupcake liners before baking to create individual servings that are perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover rhubarb cream cheese monkey bread in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated and allow it to come back to room temperature before serving.
Freezing
This monkey bread freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil to avoid freezer burn and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to retain its soft texture.
Reheating
Warm leftover monkey bread in a 350°F oven for 10–15 minutes or in the microwave for a few seconds. This revives the gooey melted cream cheese and brings back the delightful aroma of cinnamon and rhubarb.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Just make sure to thaw and drain the rhubarb before cooking it down with sugar and cornstarch. This prevents excess moisture from affecting your monkey bread’s texture.
Is it possible to make this recipe dairy-free?
Yes, by swapping cream cheese with a plant-based alternative and using a dairy-free butter substitute, you can enjoy a similar final product without dairy. The result will still be deliciously satisfying!
Can I make the rhubarb filling ahead of time?
Definitely. The rhubarb filling can be prepared a day in advance and stored in the refrigerator. This makes the assembly on baking day quick and easy.
How do I prevent the monkey bread from sticking to the pan?
Generous greasing of the bundt pan with butter or nonstick spray is key. You can also lightly dust the pan with flour after greasing for extra assurance that the bread will release easily.
What other fruits can I use instead of rhubarb?
Try swapping rhubarb with strawberries, blueberries, or even diced apples mixed with cinnamon. These alternatives will still pair wonderfully with cream cheese and cinnamon-sugar dough for a tasty twist.
Final Thoughts
This Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe is a total game changer for any casual or special occasion brunch. The harmony of tart rhubarb, creamy cheese, and sweet cinnamon sugar makes every bite feel like a little celebration. Give it a try—you’ll be thrilled to add this star recipe to your brunch rotation, impressing guests and loved ones alike with its irresistible charm and mouthwatering flavors.
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Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Cream Cheese Monkey Bread is a delightful sweet brunch treat featuring tender biscuit dough rolled in cinnamon sugar, filled with tangy rhubarb and creamy cheese, baked to golden perfection, and topped with a smooth powdered sugar glaze. Perfect for spring gatherings and family breakfasts, it offers a flavorful, pull-apart experience that combines tart and sweet notes in every bite.
Ingredients
Dough and Topping
- 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
- Butter or nonstick spray for greasing pan
Rhubarb Filling
- 1 1/2 cups fresh or frozen rhubarb, diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Cream Cheese Filling
- 6 ounces cream cheese, softened and cubed
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or nonstick spray to ensure the monkey bread doesn’t stick during baking.
- Cook the Rhubarb Filling: In a small saucepan over medium heat, combine the diced rhubarb with 1/4 cup granulated sugar and 1 tablespoon cornstarch. Cook, stirring frequently, until the rhubarb softens and the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely before using.
- Prepare Cinnamon Sugar Mix: In a small bowl, mix together 1 cup granulated sugar and 2 teaspoons ground cinnamon evenly. This mixture will be used to coat the biscuit dough pieces.
- Prepare Biscuit Pieces: Cut each biscuit from the refrigerated dough into quarters. Roll each piece thoroughly in the cinnamon sugar mixture until fully coated for a sweet, spiced crust.
- Assemble the Monkey Bread: Layer half of the sugared biscuit pieces evenly into the bottom of the greased bundt pan. Dot half of the cream cheese cubes across the biscuit layer, then spoon half of the cooled rhubarb filling evenly over the top. Repeat this layering process with the remaining biscuit pieces, cream cheese cubes, and rhubarb filling, ensuring to distribute each evenly.
- Add Butter and Vanilla: In a separate bowl, combine the melted butter and 1 teaspoon vanilla extract, mixing well. Pour this mixture evenly over the assembled layers in the bundt pan to add richness and enhance flavor during baking.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the monkey bread is golden brown on top and cooked through. A toothpick inserted into the biscuits should come out clean.
- Cool and Invert: Remove the bundt pan from the oven and let the bread cool for about 10 minutes to set slightly. Carefully invert the pan onto a serving plate to release the monkey bread.
- Prepare the Glaze: Whisk together 1/2 cup powdered sugar with 1 to 2 tablespoons milk until smooth and pourable. Adjust milk quantity to achieve desired consistency.
- Serve: Drizzle the glaze over the warm monkey bread and serve immediately for the best taste and texture.
Notes
- You can prepare the rhubarb filling a day in advance and refrigerate it until ready to use, which enhances its flavor.
- If using frozen rhubarb, thaw and drain excess liquid before cooking to avoid soggy filling.
- For added texture and flavor, sprinkle chopped pecans between the layers during assembly.
- This monkey bread is best served warm for optimal gooeyness and flavor.
