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
