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!
Equipment
- Bundt pan
- Shallow dish
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.
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt pan generously – this will make it super easy to remove the bread later.
- In a shallow dish, combine the granulated sugar and cinnamon. This is your cinnamon sugar coating.
- 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.
- 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!
- Pour the melted butter evenly over the dough in the pan. It’ll soak down into all the delicious layers.
- 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.
- Let the bread 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 it generously over the top (this step is totally optional, but highly recommended!).
- 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!