Description
Rhubarb Cream Cheese Monkey Bread is a delightful breakfast or brunch treat featuring a perfect balance of sweet tangy rhubarb, creamy rich cream cheese, and fluffy pull-apart biscuit dough. This visually stunning, shareable bread is easy to make using simple ingredients and bakes into a golden, caramelized crust studded with vibrant rhubarb bits. Ideal for gatherings or solo indulgence, it pairs beautifully with coffee, tea, or fresh fruit, delivering a cozy and uplifting flavor experience.
Ingredients
Scale
Sweetened Rhubarb
- 1 cup fresh rhubarb, chopped into small pieces
- 1/4 cup granulated sugar
Cream Cheese Cubes
- 8 oz cream cheese, cut into small, bite-sized cubes (keep chilled)
Biscuit Dough
- 2 cans refrigerated biscuit dough (each can about 16 oz)
Sugar & Cinnamon Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Butter
- 1/4 cup melted butter, plus more for brushing the bundt pan
Instructions
- Prepare the Rhubarb: Chop fresh rhubarb into small pieces and toss with sugar. Set aside to macerate, drawing out moisture and mellowing tartness while you prepare other ingredients.
- Cube the Cream Cheese: Cut cream cheese into small, bite-sized cubes. Keep them chilled until assembly to maintain shape during baking.
- Cut and Coat the Biscuit Dough: Separate refrigerated biscuit dough and cut each biscuit into quarters. Toss pieces in a mixture of cinnamon and sugar until fully coated.
- Layer in the Pan: Brush a bundt pan generously with melted butter. Begin layering by placing coated biscuit pieces, then dotting with cream cheese cubes and spoonfuls of macerated rhubarb. Repeat layers until all ingredients are used, finishing with a drizzle of melted butter on top.
- Bake until Golden and Puffy: Bake in a preheated oven at 350°F (175°C) until the top is golden brown, cream cheese is slightly melted, and rhubarb bubbles at the edges, about 35-40 minutes.
- Cool and Serve: Let monkey bread cool in the pan for 5-10 minutes to set. Carefully invert onto a platter to keep shape intact and allow flavors to settle before serving warm.
Notes
- Use fresh rhubarb for best flavor and texture; frozen rhubarb can be watery.
- Keep cream cheese cold to prevent it from melting completely and ensure gooey pockets.
- Do not overcrowd the pan; leave room for dough to expand for fluffy bites.
- Butter the bundt pan well to enable easy release after baking.
- Serve the monkey bread warm to enhance sweetness and softness.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of loaf)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg