Remember those lazy Sunday mornings, the smell of warm bread filling the kitchen? This Rhubarb Cream Cheese Monkey Bread recipe brings back that cozy feeling, with a delightful springtime twist! It’s surprisingly easy to make, and the result is a pull-apart pastry that’s both beautiful and incredibly delicious – perfect for sharing (or not!).
Why You’ll Love This Recipe
- Fast – Ready in under an hour!
- Easy – Minimal effort for maximum flavor!
- Giftable – A stunning and delicious present for any occasion.
- Crowd-pleasing – Guaranteed to be a hit with everyone!
Ingredients
Monkey Bread:
- 2 cans (16.3 oz each) refrigerated biscuit dough – I prefer the flaky kind!
- 1½ cups diced fresh or frozen rhubarb – Frozen works perfectly in a pinch. If using fresh, make sure it’s well-drained.
- 4 oz cream cheese, cubed – Softened cream cheese is easier to work with, but it’s not essential.
- 1 cup granulated sugar – Sweetens the deal, literally!
- 1 tablespoon ground cinnamon – Adds warmth and spice.
- ½ cup unsalted butter, melted – For that irresistible golden-brown crust.
Glaze (optional):
- 1 cup powdered sugar – The base of our dreamy glaze.
- 2 tablespoons cream cheese, softened – Adds richness and tang.
- 1–2 tablespoons milk – Adjust for desired consistency.
- ½ teaspoon vanilla extract – A touch of vanilla magic!
How to Make It
- Preheat your oven to 350°F (175°C). Grease a Bundt pan generously. This will prevent sticking and make inverting a breeze.
- In a medium bowl, combine the granulated sugar and cinnamon. Set aside.
- Cut each biscuit into quarters. Place a cube of cream cheese and a piece of rhubarb in the center of each biscuit piece. Gently fold the dough over to enclose the filling, sealing it well.
- Roll each dough ball in the cinnamon-sugar mixture, ensuring it’s well-coated. Arrange the dough balls in the prepared Bundt pan, scattering any extra rhubarb pieces between the layers.
- Pour the melted butter evenly over the dough in the Bundt pan.
- Bake for 35–40 minutes, or until the monkey bread is golden brown and the internal temperature reaches 160°F (71°C). Keep an eye on it, ovens vary!
- Let it cool in the pan for 10–15 minutes before carefully inverting it onto a serving plate.
- While the monkey bread is still warm, whisk together the glaze ingredients until smooth. Drizzle generously over the warm bread.
Substitutions & Additions
Feel free to experiment! You can substitute other fruits for the rhubarb, like blueberries, strawberries, or peaches. Add a sprinkle of chopped nuts for extra crunch, or try using different spices like nutmeg or cardamom.
Tips for Success
- Don’t overcrowd the Bundt pan. This can prevent even baking.
- If using frozen rhubarb, thaw it completely and drain well before using to prevent a soggy monkey bread.
- For easier cleanup, line your Bundt pan with parchment paper.
- The monkey bread is best served warm, but leftovers can be stored (see below).
How to Store It
Store leftover monkey bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months.
FAQs
- Can I make this ahead of time? You can assemble the monkey bread the night before and bake it in the morning. Just keep it covered in the refrigerator.
- What if I don’t have a Bundt pan? You can use a regular cake pan, but it won’t have the same beautiful shape.
- Can I use different types of biscuits? Yes, feel free to experiment! But remember that the baking time might need to be adjusted.
- Is the glaze necessary? The glaze adds a lovely sweetness and creaminess, but the monkey bread is delicious even without it.
Rhubarb Cream Cheese Monkey Bread
This Rhubarb Cream Cheese Monkey Bread recipe brings back that cozy feeling, with a delightful springtime twist! It's surprisingly easy to make, and the result is a pull-apart pastry that's both beautiful and incredibly delicious – perfect for sharing (or not!).
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a Bundt pan generously.
- In a medium bowl, combine the granulated sugar and cinnamon. Set aside.
- Cut each biscuit into quarters. Place a cube of cream cheese and a piece of rhubarb in the center of each biscuit piece. Gently fold the dough over to enclose the filling, sealing it well.
- Roll each dough ball in the cinnamon-sugar mixture, ensuring it's well-coated. Arrange the dough balls in the prepared Bundt pan, scattering any extra rhubarb pieces between the layers.
- Pour the melted butter evenly over the dough in the Bundt pan.
- Bake for 35–40 minutes, or until the monkey bread is golden brown and the internal temperature reaches 160°F (71°C).
- Let it cool in the pan for 10–15 minutes before carefully inverting it onto a serving plate.
- While the monkey bread is still warm, whisk together the glaze ingredients until smooth. Drizzle generously over the warm bread.
Notes
Feel free to experiment! You can substitute other fruits for the rhubarb, like blueberries, strawberries, or peaches. Add a sprinkle of chopped nuts for extra crunch, or try using different spices like nutmeg or cardamom. Don't overcrowd the Bundt pan. This can prevent even baking. If using frozen rhubarb, thaw it completely and drain well before using to prevent a soggy monkey bread. For easier cleanup, line your Bundt pan with parchment paper. The monkey bread is best served warm, but leftovers can be stored (see below). Store leftover monkey bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months.
