Desserts

Grandma’s Secret Rhubarb Cream Cheese Monkey Bread Recipe (Easy!)

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Remember those Sunday mornings at Grandma’s, filled with the warm, comforting aroma of freshly baked bread? This Rhubarb Cream Cheese Monkey Bread recipe captures that same magic, bringing a burst of springtime freshness to a classic treat. It’s surprisingly easy to make, unbelievably delicious, and guaranteed to become a family favorite!

Why You’ll Love This Recipe

  • Fast – Ready in under an hour!
  • Easy – Simple steps, even for beginner bakers.
  • Giftable – Perfect for potlucks, brunches, or a sweet treat for a friend.
  • Crowd-pleasing – The perfect blend of sweet, tart, and creamy.

Ingredients

This recipe uses simple ingredients you probably already have in your pantry!

For the Monkey Bread:

  • 2 cans (16.3 oz each) refrigerated biscuit dough – I prefer the kind with a flaky texture, but any brand will work.
  • 1½ cups diced fresh or frozen rhubarb – Fresh rhubarb is ideal for the best flavor, but frozen works in a pinch! If using frozen, make sure to thaw it completely before using.
  • 4 oz cream cheese, cubed – Softened cream cheese works best for easy rolling.
  • 1 cup granulated sugar – This provides the sweetness and helps create that lovely crunchy exterior.
  • 1 tablespoon ground cinnamon – Adds a warm, comforting spice note.
  • ½ cup unsalted butter, melted – For that irresistible buttery richness.

For the Glaze (optional):

  • 1 cup powdered sugar – The base for a simple yet elegant glaze.
  • 2 tablespoons cream cheese, softened – Adds a tangy creaminess to the glaze.
  • 1–2 tablespoons milk – Adjust to reach your desired consistency.
  • ½ teaspoon vanilla extract – Enhances the overall flavor.

How to Make It

Let’s get baking! This recipe is so straightforward, even I can make it (and I’m not exactly a pastry chef!).

  1. Preheat your oven to 350°F (175°C). Grease a Bundt pan generously – this will make it super easy to remove the bread later.
  2. In a shallow dish, combine the granulated sugar and cinnamon. This is your cinnamon sugar coating.
  3. Cut each biscuit into quarters. Gently flatten each piece with your hand. Place a cube of cream cheese and a piece of rhubarb in the center of each biscuit quarter, then carefully seal it up.
  4. Roll each dough ball in the cinnamon sugar mixture until well coated. Layer them in the prepared Bundt pan, scattering any remaining rhubarb pieces between the layers. It’s like a little rhubarb treasure hunt!
  5. Pour the melted butter evenly over the dough in the pan. It’ll soak down into all the delicious layers.
  6. Bake for 35–40 minutes, or until the monkey bread is golden brown and cooked through. A toothpick inserted in the center should come out clean.
  7. Let the bread cool in the pan for 10–15 minutes before carefully inverting it onto a serving plate.
  8. While the monkey bread is still warm, whisk together the glaze ingredients until smooth. Drizzle it generously over the top (this step is totally optional, but highly recommended!).
  9. Serve warm and enjoy!

Substitutions & Additions

Feel free to get creative in the kitchen!

  • Fruit Swap: Try substituting the rhubarb with other tart fruits like berries (blueberries, raspberries, strawberries), or even chopped apples and peaches.
  • Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for an extra layer of flavor.
  • Nutty Goodness: Sprinkle chopped pecans or walnuts over the top before baking for added crunch.
  • Glaze Variations: Experiment with different glazes – a lemon glaze would be amazing!

Tips for Success

  • Don’t overbake! Start checking for doneness around 35 minutes to prevent dryness.
  • Grease your Bundt pan REALLY well to prevent sticking. I use cooking spray and then rub a little extra butter all over.
  • Let the monkey bread cool slightly before inverting to prevent it from falling apart.
  • Make-ahead tip: Prepare the dough balls and cinnamon sugar mixture ahead of time, then assemble and bake when ready.

How to Store It

Store leftover monkey bread in an airtight container at room temperature for up to 3 days. It’s best enjoyed fresh, but still tasty the next day reheated!

FAQs

  • Q: Can I use frozen rhubarb? A: Yes, just make sure it’s completely thawed before using.
  • Q: Can I make this in a different pan? A: You can, but a Bundt pan is best for the classic monkey bread shape.
  • Q: What if my glaze is too thick? A: Add a little more milk, one tablespoon at a time, until you reach your desired consistency.
  • Q: Can I add nuts to this recipe? A: Absolutely! Chopped pecans or walnuts would be a delicious addition.

Grandma's Secret Rhubarb Cream Cheese Monkey Bread

This Rhubarb Cream Cheese Monkey Bread recipe captures the magic of Grandma's Sunday mornings, bringing a burst of springtime freshness to a classic treat. It's surprisingly easy to make, unbelievably delicious, and guaranteed to become a family favorite!
Print Recipe Pin Recipe
Cook Time 35 minutes
Total Time 40 minutes
Course: Bread, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Monkey Bread
  • 2 cans (16.3 oz each) refrigerated biscuit dough I prefer the kind with a flaky texture, but any brand will work.
  • 1.5 cups diced fresh or frozen rhubarb Fresh rhubarb is ideal for the best flavor, but frozen works in a pinch! If using frozen, make sure to thaw it completely before using.
  • 4 oz cream cheese cubed, softened cream cheese works best for easy rolling
  • 1 cup granulated sugar This provides the sweetness and helps create that lovely crunchy exterior.
  • 1 tablespoon ground cinnamon Adds a warm, comforting spice note.
  • 0.5 cup unsalted butter melted, For that irresistible buttery richness.
For the Glaze (optional)
  • 1 cup powdered sugar The base for a simple yet elegant glaze.
  • 2 tablespoons cream cheese softened, Adds a tangy creaminess to the glaze.
  • 1-2 tablespoons milk Adjust to reach your desired consistency.
  • 0.5 teaspoon vanilla extract Enhances the overall flavor.

Equipment

  • Bundt pan
  • Shallow dish

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a Bundt pan generously – this will make it super easy to remove the bread later.
  2. In a shallow dish, combine the granulated sugar and cinnamon. This is your cinnamon sugar coating.
  3. Cut each biscuit into quarters. Gently flatten each piece with your hand. Place a cube of cream cheese and a piece of rhubarb in the center of each biscuit quarter, then carefully seal it up.
  4. Roll each dough ball in the cinnamon sugar mixture until well coated. Layer them in the prepared Bundt pan, scattering any remaining rhubarb pieces between the layers. It's like a little rhubarb treasure hunt!
  5. Pour the melted butter evenly over the dough in the pan. It’ll soak down into all the delicious layers.
  6. Bake for 35–40 minutes, or until the monkey bread is golden brown and cooked through. A toothpick inserted in the center should come out clean.
  7. Let the bread cool in the pan for 10–15 minutes before carefully inverting it onto a serving plate.
  8. While the monkey bread is still warm, whisk together the glaze ingredients until smooth. Drizzle it generously over the top (this step is totally optional, but highly recommended!).
  9. Serve warm and enjoy!

Notes

Feel free to get creative in the kitchen! Fruit Swap: Try substituting the rhubarb with other tart fruits like berries (blueberries, raspberries, strawberries), or even chopped apples and peaches. Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for an extra layer of flavor. Nutty Goodness: Sprinkle chopped pecans or walnuts over the top before baking for added crunch. Glaze Variations: Experiment with different glazes – a lemon glaze would be amazing!

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