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
Scale
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.
