Description
This Rhubarb Cream Cheese Monkey Bread is a delightful sweet brunch treat featuring tender biscuit dough coated in cinnamon sugar, layered with tangy rhubarb and creamy cheese cubes, then baked to golden perfection and drizzled with a buttery brown sugar glaze. Perfect for springtime gatherings or special weekend mornings, this pull-apart bread offers a wonderful balance of tart and sweet flavors in every bite.
Ingredients
Scale
Dough and Rhubarb Layer
- 2 cans (16 oz total) refrigerated biscuit dough, cut into quarters
- 1 cup chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 6 oz cream cheese, cut into small cubes
Glaze
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla extract
Optional
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or nonstick spray to prevent sticking.
- Coat the Biscuit Dough: In a small bowl, combine the granulated sugar and cinnamon. Toss the quartered biscuit dough pieces in this cinnamon sugar mixture until well coated.
- Prepare Rhubarb Mixture: In another bowl, mix the chopped fresh rhubarb with about 1 tablespoon of the cinnamon sugar mixture to add sweetness and spice.
- Layer the Ingredients: Place half of the coated biscuit dough pieces evenly in the bundt pan. Dot with half of the cream cheese cubes, then sprinkle half of the rhubarb mixture on top. Repeat this layering with the remaining dough, cream cheese, and rhubarb.
- Make the Glaze: In a small bowl, whisk together the melted butter, brown sugar, and vanilla extract until smooth and combined.
- Pour and Bake: Evenly pour the butter and brown sugar glaze over the layered dough in the pan. Bake in the preheated oven for 35 to 40 minutes, or until the bread is golden brown and cooked through.
- Cool and Serve: Remove from oven and let the monkey bread cool in the pan for 10 minutes. Carefully invert the bundt pan onto a serving plate. Dust with powdered sugar if desired and serve warm for the best flavor and texture.
Notes
- Frozen rhubarb can be used; be sure to thaw and drain it well before use to prevent excess moisture.
- For extra sweetness, drizzle with cream cheese glaze or vanilla icing before serving.
- This monkey bread is perfect for Easter celebrations, spring brunches, or special weekend mornings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 18 g
- Sodium: 470 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
