There is something absolutely magical about combining a sweet-tart fruit with creamy, dreamy cheese and fluffy, pull-apart dough, and that’s exactly what you’ll get with this Rhubarb Cream Cheese Monkey Bread Recipe. This dish brings together luscious rhubarb bursting with flavor, silky cream cheese hidden inside pillowy biscuit dough, all wrapped in a cinnamon-sugar hug that creates the ultimate crowd-pleaser. Whether you’re after a special breakfast treat, brunch centerpiece, or a delightful dessert, this recipe is guaranteed to become a beloved staple in your kitchen.
Ingredients You’ll Need
Every ingredient in this Rhubarb Cream Cheese Monkey Bread Recipe plays a vital role in creating its luscious layers of flavor and texture. From the fresh, tangy rhubarb to the soft cream cheese cubes and cinnamon-spiced biscuit bites, each element is simple but essential.
- 1 cup fresh rhubarb, chopped into small pieces: Provides that signature tartness and vibrant red color.
- 1/4 cup granulated sugar: Used to macerate the rhubarb, mellowing its sharpness with sweetness.
- 8 oz cream cheese, cut into small, bite-sized cubes: Adds creamy richness that melts to perfection.
- 2 cans refrigerated biscuit dough (each can about 16 oz): The fluffy base that pulls apart easily for sharing.
- 1/2 cup granulated sugar: Mixed with cinnamon to create the irresistible coating on the dough pieces.
- 1 tablespoon ground cinnamon: Brings warmth and depth, perfectly complementing the rhubarb and cream cheese.
- 1/4 cup melted butter, plus more for brushing the bundt pan: Ensures everything bakes to a golden, buttery finish.
How to Make Rhubarb Cream Cheese Monkey Bread Recipe
Step 1: Prepare the Rhubarb
Begin by chopping your fresh rhubarb into small, uniform pieces and tossing it with 1/4 cup of granulated sugar. Set it aside for a while to macerate — this step allows the sugar to draw out moisture and soften the rhubarb’s natural tartness, creating a juicy, sweet filling that will burst through the dough layers.
Step 2: Cube the Cream Cheese
Next, carefully cut the chilled cream cheese into small, bite-sized cubes. Keeping them cold is key so they retain their shape while baking, giving you those delightful pockets of creamy goodness that contrast beautifully with the slightly tangy rhubarb.
Step 3: Cut and Coat the Biscuit Dough
Open your refrigerated biscuit dough cans and separate each biscuit. Cut each biscuit into quarters to create small, easy-to-handle pieces. Toss these chunks in a mixture of cinnamon and 1/2 cup granulated sugar so each piece gets fully coated. This sweet and spicy coating will caramelize in the oven, adding incredible flavor and that gorgeous golden color.
Step 4: Layer in the Pan
Generously brush a bundt pan with melted butter to prevent sticking and add richness. Now start building your masterpiece by layering coated biscuit pieces first, then scattering cream cheese cubes and spoonfuls of your macerated rhubarb on top. Repeat the layering until all ingredients are used up, making sure the last layer is biscuit pieces with a drizzle of melted butter over the top to help it bake evenly and beautifully.
Step 5: Bake Until Golden and Puffy
Pop your assembled bundt pan into a preheated oven at 350°F (175°C). Bake for about 35 to 40 minutes until the top transforms into a golden-brown, puffy perfection. At this point, the cream cheese will be starting to melt inside, and you’ll notice bubbly rhubarb peeking between the biscuit layers. The aroma filling your kitchen will be nothing short of heavenly.
Step 6: Cool and Serve
Once baked, let your Rhubarb Cream Cheese Monkey Bread cool in the pan for 5 to 10 minutes. This resting time helps it set so it holds together better when you invert it onto a platter. Serving it warm allows every bite to reveal those luscious layers and melty cream cheese pockets, making it irresistible right out of the oven.
How to Serve Rhubarb Cream Cheese Monkey Bread Recipe
Garnishes
While this monkey bread is show-stopping on its own, you can elevate it with simple garnishes like a light dusting of powdered sugar or a drizzle of honey for extra sweetness. Fresh mint leaves or a few extra pieces of chopped rhubarb on the side add a pop of color and freshness that make each slice feel special.
Side Dishes
This dish pairs wonderfully with classic breakfast sides like crispy bacon or sausage links. If serving for brunch, consider a fresh fruit salad or lightly whipped cream for complementing the tangy rhubarb. A cup of strong coffee or a fruity herbal tea balances the flavors beautifully.
Creative Ways to Present
For a festive touch, serve the Rhubarb Cream Cheese Monkey Bread Recipe right in the bundt pan, surrounded by fresh spring flowers or seasonal decor. You can also slice and place the individual pieces in small baskets or on plates for a grab-and-go breakfast party. For an eye-catching dessert, add a scoop of vanilla ice cream or a dollop of lemon curd alongside.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), store the monkey bread in an airtight container at room temperature for up to two days. The flavors continue to meld, and reheated bites taste almost as good as fresh.
Freezing
This recipe freezes very well. After baking and cooling completely, wrap tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat gently.
Reheating
Reheat your leftover monkey bread in a preheated oven at 325°F for about 10-15 minutes or until warmed through. This will help keep the dough soft while melting the cream cheese and reviving the delightful cinnamon aroma. Avoid microwaving if possible, as it can make the texture less satisfying.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works great when thawed and drained well before mixing with sugar. Just be sure to remove excess moisture so your monkey bread doesn’t get soggy.
What kind of cream cheese is best for this recipe?
Full-fat cream cheese is ideal for the richest, creamiest result. Keeping the cubes chilled until assembly helps them hold their shape during baking.
Is it okay to use homemade biscuit dough?
Yes, homemade biscuit dough can be a delicious upgrade, though refrigerated cans save time and ensure consistent texture. If making your own, use a flaky, buttery dough that rises well.
Can I prepare the bread the night before and bake in the morning?
You sure can! Assemble the monkey bread in the bundt pan, cover tightly, and refrigerate overnight. Bake fresh the next day for a lovely morning treat.
How do I make the monkey bread less sweet?
Reduce the sugar in the rhubarb maceration and the cinnamon-sugar coating slightly to your taste preference. The cream cheese and rhubarb provide natural tanginess, balancing the sweetness nicely.
Final Thoughts
If you’re looking for a recipe that brings together comfort, elegance, and a playful twist on classic monkey bread, this Rhubarb Cream Cheese Monkey Bread Recipe is exactly what you need. It’s a delicious discovery that feels like a warm hug on any morning or special gathering. Try it out, share with friends, and watch it become your new favorite way to brighten any table.
Print
Rhubarb Cream Cheese Monkey Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb Cream Cheese Monkey Bread is a delightful, pull-apart treat combining tender biscuit dough coated in cinnamon sugar, creamy cubes of chilled cream cheese, and tart-sweet macerated rhubarb. Baked to golden perfection in a butter-brushed bundt pan, this monkey bread offers layers of flavor and texture that are perfect for brunch or dessert.
Ingredients
Rhubarb Mixture
- 1 cup fresh rhubarb, chopped into small pieces
- 1/4 cup granulated sugar
Cream Cheese
- 8 oz cream cheese, cut into small, bite-sized cubes (keep chilled)
Biscuit Dough Coating
- 2 cans refrigerated biscuit dough (each can about 16 oz)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Other
- 1/4 cup melted butter, plus more for brushing the bundt pan
Instructions
- Prepare the Rhubarb: Chop the fresh rhubarb into small pieces and toss with 1/4 cup granulated sugar. Set aside to macerate, allowing the moisture to draw out and the tartness to mellow while you prepare other ingredients.
- Cube the Cream Cheese: Cut the 8 ounces of cream cheese into small, bite-sized cubes and keep them chilled to maintain their shape during baking.
- Cut and Coat the Biscuit Dough: Separate the refrigerated biscuit dough and cut each biscuit into quarters. Toss the pieces in a mixture made from 1/2 cup granulated sugar combined with 1 tablespoon ground cinnamon until they are fully coated.
- Layer in the Pan: Generously brush a bundt pan with melted butter. Begin layering by placing the coated biscuit pieces into the pan, then dot with cream cheese cubes and spoonfuls of the macerated rhubarb. Repeat layering until all ingredients are used. Finish with a drizzle of melted butter on top.
- Bake until Golden and Puffy: Preheat the oven to 350°F (175°C). Bake the assembled monkey bread for 35 to 40 minutes or until the top is golden brown, the cream cheese is slightly melted, and the rhubarb bubbles around the edges.
- Cool and Serve: Allow the monkey bread to cool in the pan for 5 to 10 minutes to set. Carefully invert onto a serving platter to keep its shape intact. Serve warm to enjoy the flavors and gooey textures at their best.
Notes
- Keep cream cheese cubes chilled until assembly to prevent melting too quickly while baking.
- Use fresh rhubarb for the best tart flavor; frozen rhubarb may release excess moisture.
- Butter the bundt pan generously to ensure easy release of the monkey bread.
- Serve warm for the best flavor and texture experience.
- Leftovers can be reheated gently in the oven or microwave.
