Why You’ll Love This Recipe
Rhubarb Cream Cheese Monkey Bread is the ultimate indulgence for anyone who loves a sweet, creamy breakfast treat. The tangy rhubarb provides a delightful contrast to the richness of the cream cheese, while the soft, buttery biscuit dough creates the perfect pull-apart texture. With minimal effort and simple ingredients, this dish is visually stunning and deliciously satisfying, making it an ideal choice for special occasions or a cozy morning treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
- Prepare the Rhubarb: Chop fresh rhubarb into small pieces and toss with sugar. Set aside to macerate, allowing the rhubarb to release moisture and mellow out the tartness while you prepare the rest of the ingredients.
- Cube the Cream Cheese: Cut cream cheese into small, bite-sized cubes. Keep them chilled until it’s time to assemble to maintain their shape during baking.
- Cut and Coat the Biscuit Dough: Separate refrigerated biscuit dough and cut each biscuit into quarters. Toss the dough 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 in the pan, followed by dollops of cream cheese cubes and spoonfuls of the macerated rhubarb. Repeat the layers until all ingredients are used up, finishing with a drizzle of melted butter on top.
- Bake Until Golden and Puffy: Preheat your oven to 350°F (175°C). Bake the monkey bread for about 35-40 minutes, or until the top is golden brown, the cream cheese has slightly melted, and the rhubarb is bubbling at the edges.
- Cool and Serve: Allow the monkey bread to cool in the pan for 5-10 minutes to set. Carefully invert the pan onto a platter to maintain its shape. Let it sit for a few minutes to allow the flavors to settle before serving warm.
Servings and Timing
- Servings: 8-10 servings
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
Variations
- Vegan Version: To make this recipe vegan, substitute the cream cheese with a non-dairy cream cheese and use plant-based butter and biscuit dough.
- Add Nuts: Stir in some chopped pecans or walnuts between the layers for a crunchy texture contrast.
- Spicy Kick: Add a pinch of cayenne or ground ginger for a subtle spicy note that pairs well with the tangy rhubarb.
Storage/Reheating
- Storage: Store any leftover monkey bread in an airtight container at room temperature for up to 2-3 days. The bread is best enjoyed fresh, but it will still taste great for a day or two.
- Reheating: Reheat the monkey bread by wrapping it in foil and placing it in the oven at 350°F (175°C) for about 10-15 minutes until warm. You can also reheat individual pieces in the microwave for 20-30 seconds.
FAQs
1. Can I use frozen rhubarb for this recipe?
Fresh rhubarb is preferred for this recipe, as frozen rhubarb tends to release too much moisture, which may affect the texture of the bread.
2. Can I make this ahead of time?
Yes, you can prepare the layers in advance, cover them, and refrigerate overnight. Bake the next morning for a fresh, warm treat.
3. Can I use a different type of fruit instead of rhubarb?
Yes, you can substitute rhubarb with other fruits like strawberries, blueberries, or apples, but the texture and flavor will vary.
4. How do I prevent the cream cheese from melting completely?
Keep the cream cheese cubes chilled before layering them in the pan. This ensures they will melt into gooey pockets rather than fully dissolve into the dough.
5. Can I use homemade biscuit dough instead of canned dough?
Absolutely! You can use homemade biscuit dough, but make sure it is soft and flaky for the best results.
6. Is there a way to make this recipe gluten-free?
You can substitute the refrigerated biscuit dough with a gluten-free option, like gluten-free biscuit mix, for a gluten-free version of this recipe.
7. Can I add a glaze to the monkey bread?
Yes, a simple glaze made of powdered sugar and a little milk or cream would be a delicious addition to this sweet and tangy bread.
8. How should I store leftover monkey bread?
Store the leftover monkey bread in an airtight container at room temperature for up to 2-3 days. Reheat before serving for the best flavor and texture.
9. Can I make mini versions of this monkey bread?
Yes! You can use a muffin tin to make individual portions of monkey bread, adjusting the baking time to around 20-25 minutes.
10. Can I freeze Rhubarb Cream Cheese Monkey Bread?
Yes, you can freeze the unbaked layers in the bundt pan. Cover it tightly and store it in the freezer for up to a month. When ready to bake, let it thaw in the fridge overnight and bake as usual.
Conclusion
Rhubarb Cream Cheese Monkey Bread is the perfect combination of tangy rhubarb, creamy cheese, and warm, fluffy biscuit dough that will leave everyone craving more. Whether you’re serving it for breakfast, brunch, or as a sweet snack, this delightful pull-apart treat is sure to impress. With simple ingredients and minimal prep time, it’s an easy yet impressive recipe that everyone will enjoy.
Rhubarb Cream Cheese Monkey Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 8-10 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rhubarb Cream Cheese Monkey Bread is a delectable breakfast or brunch dish combining tangy rhubarb, rich cream cheese, and soft, fluffy biscuit dough in a shareable, pull-apart delight. Its golden caramelized crust and creamy filling make it a perfect treat for any occasion.
Ingredients
1 cup fresh rhubarb, chopped into small pieces
1/4 cup granulated sugar (for macerating rhubarb)
8 oz cream cheese, cut into small, bite-sized cubes (keep chilled)
2 cans refrigerated biscuit dough (each about 16 oz)
1/2 cup granulated sugar (for coating dough)
1 tablespoon ground cinnamon (for coating dough)
1/4 cup melted butter (plus more for brushing the bundt pan)
Instructions
- Chop fresh rhubarb into small pieces and toss with sugar. Set aside to macerate while preparing the other ingredients.
- Cut cream cheese into small, bite-sized cubes. Keep them chilled until it’s time to assemble to maintain their shape during baking.
- Separate the refrigerated biscuit dough and cut each biscuit into quarters. Toss the dough pieces in a mixture of cinnamon and sugar until fully coated.
- Brush a bundt pan generously with melted butter. Layer coated biscuit pieces, followed by dollops of cream cheese cubes and spoonfuls of macerated rhubarb. Repeat the layers until all ingredients are used up, finishing with a drizzle of melted butter on top.
- Preheat your oven to 350°F (175°C). Bake the monkey bread for 35-40 minutes or until the top is golden brown, the cream cheese has slightly melted, and the rhubarb is bubbling at the edges.
- Allow the monkey bread to cool in the pan for 5-10 minutes to set. Invert the pan onto a platter and let it sit for a few minutes before serving warm.
Notes
To make it vegan, substitute cream cheese with non-dairy cream cheese, and use plant-based butter and biscuit dough.
For added crunch, stir in chopped nuts like pecans or walnuts between the layers.
For a spicy twist, add a pinch of cayenne or ground ginger to the sugar-cinnamon coating.
This recipe can be made ahead by preparing the layers the night before and refrigerating them. Bake the next morning for a fresh treat.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
