If you are on the lookout for a show-stopping treat that combines tangy rhubarb with rich cream cheese in an irresistibly soft bread, then this Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe is your new best friend. Picture layers of cinnamon-sugar coated biscuit dough, nestled alongside pockets of luscious cream cheese and a vibrant rhubarb compote, all baked into a golden, pull-apart masterpiece that’s perfect for sharing at any leisurely weekend brunch or festive morning gathering.
Ingredients You’ll Need
Gathering these simple, yet carefully balanced ingredients is the first step to creating that perfect blend of sweet, tart, and creamy textures in this delightful dish. Each component plays an essential role, from the buttery biscuit base to the zingy rhubarb filling, working in harmony to delight every bite.
- 2 (16-ounce) cans refrigerated biscuit dough: The soft, fluffy foundation that pulls apart wonderfully for sharing.
- 1 cup granulated sugar: Adds just the right amount of sweetness to coat the dough pieces.
- 2 teaspoons ground cinnamon: Brings warmth and a touch of spice to the sugar coating.
- 1/2 cup unsalted butter melted: Enriches the bread with a luscious, golden finish.
- 1 teaspoon vanilla extract: Adds subtle aromatic depth to the butter glaze.
- 1 1/2 cups fresh or frozen rhubarb, diced: The star ingredient that lends tart brightness and vibrant color.
- 1/4 cup granulated sugar (for rhubarb): Balances rhubarb’s natural tanginess during cooking.
- 1 tablespoon cornstarch: Thickens the rhubarb filling into a luscious compote.
- 6 ounces cream cheese, softened and cubed: Creamy bursts of indulgence nestled throughout.
- 1/2 cup powdered sugar: For the silky glaze that drizzles over the warm bread.
- 1–2 tablespoons milk (for glaze): Helps create the perfect pourable texture for the glaze.
- Butter or nonstick spray for greasing pan: Ensures the monkey bread releases easily and bakes evenly.
How to Make Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe
Step 1: Prepare the Rhubarb Filling
Start by preheating your oven to 350°F and greasing a bundt pan well with butter or nonstick spray to prevent sticking. Next, heat the diced rhubarb in a small saucepan over medium heat along with 1/4 cup sugar and cornstarch. Cook this mixture, stirring occasionally, until it becomes soft and thickened, typically about 5 to 7 minutes. Once ready, remove it from the heat and set aside to cool. This tangy filling will create a deliciously moist layer inside the monkey bread.
Step 2: Mix the Cinnamon Sugar Coating
While your rhubarb cools, combine 1 cup of granulated sugar with 2 teaspoons of ground cinnamon in a small bowl. This cinnamon-sugar mix is what gives each bite that cozy, comforting sweetness and a bit of sparkle.
Step 3: Prepare the Biscuit Dough Pieces
Cut each refrigerated biscuit into quarters, then roll each piece generously in the cinnamon sugar mixture, ensuring each bite of dough is coated. These little sugared nuggets will crisp beautifully in the oven and create that signature pull-apart texture.
Step 4: Assemble the Monkey Bread
Layer half of the sugared biscuit pieces evenly into the bottom of the greased bundt pan. Then, scatter half of the cream cheese cubes across the biscuit layer. Spoon half of the cooled rhubarb filling over the cream cheese, distributing it evenly. Repeat this layering process with the remaining biscuit quarters, cream cheese, and rhubarb filling to build layers of flavor and texture.
Step 5: Pour Butter and Bake
In a small bowl, mix together the melted butter and vanilla extract. Slowly pour this mixture over the entire layered bundt pan, allowing it to seep in between the biscuit pieces. Pop the pan into your preheated oven and bake for 35 to 40 minutes until the bread turns golden brown and is cooked through.
Step 6: Glaze and Serve
Once baked, let your monkey bread cool in the pan for about 10 minutes. Carefully invert it onto a serving plate to reveal its gorgeous, glossy surface. Whisk together the powdered sugar and milk until smooth to create a glaze, then drizzle this over the warm bread for an irresistible finishing touch.
How to Serve Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe
Garnishes
A sprinkle of finely chopped toasted pecans, a dusting of powdered sugar, or fresh rhubarb ribbons can make your Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe look as delightful as it tastes. These simple garnishes add texture and a pop of color that will impress your guests.
Side Dishes
Pair this sweet and tangy monkey bread with lightly whipped cream or a dollop of Greek yogurt to balance its richness. Fresh fruit salads or a chilled mimosa also complement this dish beautifully, making your brunch spread feel complete and decadent.
Creative Ways to Present
Try serving your monkey bread buffet-style in individual mini bundt pans for a fun, personalized touch. You can also slice and layer it with fresh berries and whipped cream for a beautiful brunch trifle that showcases every delicious layer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to two days. The bread remains soft and flavorful, perfect for a mid-morning snack or next-day treat.
Freezing
This Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe freezes wonderfully. Wrap the cooled, unglazed bread tightly in plastic wrap and foil, then freeze it for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To bring back that fresh-baked warmth and gooeyness, reheat slices gently in the microwave for 20 to 30 seconds or warm the entire monkey bread in a 300°F oven for 10 to 15 minutes. Add the glaze fresh after reheating to keep it drippy and delicious.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Frozen rhubarb works just as well as fresh rhubarb. Just be sure to thaw it completely and drain any excess liquid before cooking to avoid a soggy filling.
Is it possible to make this recipe dairy-free?
Yes! Swap out the cream cheese for a dairy-free alternative and use a plant-based butter for melting. The flavor and texture may vary slightly, but it will still be delicious.
How do I prevent the monkey bread from sticking to the bundt pan?
Generously greasing the pan with butter or a good-quality nonstick spray is key. You can also lightly dust the pan with flour after greasing to ensure easy release.
Can I add nuts to the monkey bread?
Definitely. Adding chopped pecans or walnuts between the layers gives a lovely crunch that contrasts beautifully with the soft biscuit and creamy filling.
What is the best way to serve leftovers?
Leftover monkey bread tastes great warmed up with a drizzle of fresh glaze or alongside a scoop of vanilla ice cream for an indulgent twist beyond brunch.
Final Thoughts
There is something truly magical about this Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe—it brings together the nostalgic fun of pull-apart bread with bright, fresh flavors that feel just right in spring or any time you want to brighten your morning. So, gather your ingredients, get your oven ready, and treat yourself and your loved ones to this irresistibly soft, sweet, and tangy delight. You’ll be making it again and again!
Print
Rhubarb Cream Cheese Monkey Bread for Sweet Brunch Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Cream Cheese Monkey Bread is a deliciously sweet and tangy pull-apart bread perfect for a spring brunch or breakfast gathering. Soft biscuit dough is layered with a cinnamon-sugar coating, luscious cream cheese cubes, and a homemade rhubarb filling, then baked to golden perfection and topped with a vanilla glaze. The combination of tart rhubarb and creamy cheese creates a delightful flavor contrast that’s sure to impress.
Ingredients
Dough and Coating
- 2 (16-ounce) cans refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 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 Layer
- 6 ounces cream cheese, softened and cubed
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or nonstick spray to ensure the bread doesn’t stick.
- Cook Rhubarb Filling: In a small saucepan over medium heat, combine the diced rhubarb with 1/4 cup sugar and cornstarch. Cook, stirring frequently, until the rhubarb softens and the mixture thickens, about 5 to 7 minutes. Remove from heat and allow the filling to cool completely.
- Mix Cinnamon-Sugar Coating: In a small bowl, blend together 1 cup granulated sugar with 2 teaspoons ground cinnamon.
- Prepare Biscuit Pieces: Cut each biscuit into quarters. Roll each piece thoroughly in the cinnamon-sugar mixture until well coated.
- Assemble Monkey Bread – Layer 1: Place half of the coated biscuit pieces evenly in the bottom of the greased bundt pan. Dot them with half of the cream cheese cubes. Spoon half of the cooled rhubarb filling over the cheese.
- Assemble Monkey Bread – Layer 2: Repeat the layering process by adding the remaining biscuit pieces on top, then the remaining cream cheese cubes, followed by the rest of the rhubarb filling.
- Add Butter-Vanilla Mixture: In a separate bowl, whisk together the melted butter and vanilla extract. Pour this mixture evenly over the layered biscuit pieces and fillings, allowing it to seep down into the layers.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the monkey bread is golden brown and baked through. Check by inserting a toothpick in the center; it should come out clean.
- Cool and Invert: Remove the pan from the oven and let the monkey bread cool for about 10 minutes. Run a knife around the edges if needed, then carefully invert onto a serving plate.
- Prepare and Drizzle Glaze: In a small bowl, whisk the powdered sugar with 1 to 2 tablespoons of milk until smooth to create a drizzle glaze. Spoon or drizzle the glaze over the warm monkey bread just before serving.
Notes
- You can make the rhubarb filling up to a day in advance and refrigerate until ready to use, which saves time on the day you bake.
- If using frozen rhubarb, be sure to thaw and drain it well before cooking to prevent excess moisture in the bread.
- For added texture and flavor, try sprinkling chopped pecans or walnuts between the layers before baking.
