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
Scale
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.
