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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!).
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Cook Time 35 minutes

Equipment

  • Bundt pan
  • Medium bowl

Ingredients
  

Monkey Bread

  • 2 cans refrigerated biscuit dough (16.3 oz each)
  • 1.5 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
  • 1 tbsp ground cinnamon
  • 0.5 cup unsalted butter melted

Glaze (optional)

  • 1 cup powdered sugar
  • 2 tbsp cream cheese softened
  • 1-2 tbsp milk Adjust for desired consistency.
  • 0.5 tsp vanilla extract

Instructions
 

  • 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.