If you are ready to experience the perfect marriage of tangy rhubarb and luscious cream cheese, then this Rhubarb Cream Cheese Monkey Bread Recipe is exactly what you need. This pull-apart bread is an irresistible blend of tender biscuit dough packed with a creamy, slightly tart filling and coated in a buttery cinnamon-sugar crust that bakes up golden and fragrant. Every bite bursts with the fresh, vibrant flavor of rhubarb balanced beautifully by the smooth richness of cream cheese. Whether you are serving it up for breakfast, dessert, or a sweet snack, this Rhubarb Cream Cheese Monkey Bread Recipe is guaranteed to become a beloved favorite in your kitchen.
Ingredients You’ll Need
These ingredients might be simple, but they’re absolutely essential for building all those layers of flavor and texture that make the Rhubarb Cream Cheese Monkey Bread Recipe so special. From the tang of fresh rhubarb and the creaminess of softened cheese to the sweet warmth of cinnamon-spiced sugar and the golden richness of butter, each component plays a crucial role.
- Refrigerated biscuit dough (2 cans, 16.3 oz each): The tender, fluffy base that pulls apart beautifully when baked.
- Fresh rhubarb (1 ½ cups, chopped): Adds a zesty and slightly tart contrast that’s bright and refreshing.
- Cream cheese (8 oz, softened): Provides a smooth and tangy filling that enriches every bite.
- Granulated sugar (½ cup): Sweetens the cream cheese filling and rhubarb mixture perfectly.
- Brown sugar (½ cup): Infuses the crust with deep caramel notes and moisture.
- Vanilla extract (1 tsp): Enhances the flavors by adding a subtle sweetness and aromatic depth.
- Cinnamon (1 tsp): Warms up the recipe with its cozy, spicy undertones.
- Unsalted butter (½ cup, melted): Binds the sugar and cinnamon to the dough and helps achieve that golden finish.
- Cornstarch (2 tbsp): Thickens the rhubarb filling to prevent it from becoming too runny inside.
How to Make Rhubarb Cream Cheese Monkey Bread Recipe
Step 1: Prepare the Rhubarb Filling
Start by cooking your chopped fresh rhubarb in a small saucepan with just a splash of water over medium heat. After 5 to 7 minutes, the rhubarb will soften and start to release its natural juices. Stir in the cornstarch and a quarter cup of granulated sugar and cook for another minute or two until the mixture thickens into a luscious, jammy filling. This step creates a perfectly tart and thick layer of rhubarb that won’t soak into your dough.
Step 2: Make the Cream Cheese Mixture
While the rhubarb cools, combine softened cream cheese with the remaining granulated sugar and vanilla extract in a bowl. Mix until smooth and creamy so that it spreads easily inside the dough balls while delivering that dreamy, tangy richness that makes this recipe so uniquely delightful.
Step 3: Prepare the Biscuit Dough Balls
Cut each biscuit in half and gently flatten it with your hands. Add about half a teaspoon of cream cheese mixture and half a teaspoon of rhubarb filling to the center of each piece. Fold the dough around the filling and pinch the edges tightly to seal, forming perfect little stuffed balls of deliciousness.
Step 4: Coat the Dough Balls with Cinnamon Sugar
Combine brown sugar and cinnamon in a separate bowl. Dip each filled dough ball into melted butter first, then roll it thoroughly in the cinnamon-sugar mixture to create a sticky, crunchy coating that will caramelize beautifully in the oven.
Step 5: Assemble and Bake
Layer the coated dough balls evenly into a greased bundt pan, building a mountain of sweet, creamy, tart goodness. Pour any leftover butter and sugar mixture over the top to soak in during baking. Bake at 350°F (175°C) for 40 to 45 minutes until golden brown and fully cooked through. Let the Monkey Bread rest in the pan for 10 minutes before flipping it onto a plate and serving warm.
How to Serve Rhubarb Cream Cheese Monkey Bread Recipe
Garnishes
For an inviting presentation, sprinkle powdered sugar over the warm monkey bread to add a gentle sweetness and pretty dusted effect. You can also drizzle a simple glaze made from powdered sugar and a splash of milk to add even more lusciousness and make each pull-apart piece sparkle.
Side Dishes
This bread shines on its own, but if you want to turn it into a full brunch experience, serve it alongside fresh fruit salad or a bowl of creamy yogurt. A cup of hot coffee or a bright herbal tea pairs wonderfully, balancing the bread’s richness with a refreshing sip.
Creative Ways to Present
Try serving the Rhubarb Cream Cheese Monkey Bread Recipe right in the bundt pan for a rustic vibe or transfer it onto a decorative cake stand to impress guests. For a fun twist, sprinkle chopped toasted nuts over the top before baking to add crunch and extra flavor dimension.
Make Ahead and Storage
Storing Leftovers
Wrap leftover monkey bread tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps it soft and fresh, so you can enjoy a sweet treat anytime without baking again.
Freezing
This monkey bread freezes beautifully! Once cooled completely, wrap it well in freezer-safe wrap or foil, then place inside a sealed container or bag. It can be frozen for up to one month and thawed overnight in the fridge before reheating.
Reheating
To bring back the warm, gooey magic, reheat slices in the microwave for 20-30 seconds or place them in a 350°F oven for about 10 minutes. The outer crust will crisp slightly while the creamy filling melts back into pure comfort.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just thaw and drain any excess liquid from frozen rhubarb before cooking to avoid a watery filling. The flavor and texture will still be delightful with frozen rhubarb in this recipe.
Is there a way to make this recipe dairy-free?
You can swap regular cream cheese for a dairy-free alternative and use plant-based butter to make this recipe suitable for dairy-free diets. The biscuit dough, however, should be checked for dairy ingredients or replaced with a vegan variety.
Can this monkey bread be made with homemade biscuit dough?
Yes, homemade biscuit dough works wonderfully if you prefer to make your own. Just be sure it’s rich and tender to match the texture that canned biscuits provide.
How do I prevent the rhubarb filling from leaking out?
Make sure to pinch the biscuit dough edges tightly around the filling and avoid overfilling. Using the cornstarch to thicken the rhubarb mixture also helps keep it contained inside each ball.
Can I add other fruits to this recipe?
Definitely! Strawberries, blueberries, or chopped apples can be added or swapped with rhubarb for creative variations. Just adjust the sugar slightly depending on the sweetness of the fruit you use.
Final Thoughts
If you’re looking to brighten up your baking repertoire with something both comforting and fresh, the Rhubarb Cream Cheese Monkey Bread Recipe is a must-try. It combines the nostalgic fun of pull-apart bread with the unexpected zesty twist of rhubarb and the indulgence of cream cheese. Bring this golden, sweet, and mildly tart delight to your next gathering or cozy morning and watch it quickly become a treasured favorite.
Print
Rhubarb Cream Cheese Monkey Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rhubarb Cream Cheese Monkey Bread is a delightful pull-apart bread featuring soft biscuit dough filled with tangy rhubarb compote and creamy sweetened cream cheese. Coated in buttery cinnamon-sugar, baked to golden perfection, and served warm, this recipe makes for a perfect springtime breakfast or dessert treat.
Ingredients
Dough and Filling
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 1 ½ cups chopped fresh rhubarb
- 8 oz cream cheese, softened
- 2 tbsp cornstarch
Sugars and Spices
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
Butter
- ½ cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a bundt pan to prevent sticking during baking.
- Cook Rhubarb Filling: In a small saucepan over medium heat, combine the chopped rhubarb with 2 tablespoons of water. Cook for 5 to 7 minutes until the rhubarb softens. Stir in cornstarch and ¼ cup granulated sugar, continue cooking for 1 to 2 minutes until the mixture thickens. Remove from heat and allow to cool completely.
- Prepare Cream Cheese Mixture: In a medium bowl, blend the softened cream cheese with the remaining ¼ cup granulated sugar and vanilla extract until smooth and creamy.
- Shape Dough Balls: Cut each biscuit into halves and slightly flatten each piece. Spoon about ½ teaspoon of the cream cheese mixture followed by ½ teaspoon of the cooled rhubarb filling onto the center of each biscuit half. Fold the edges around the filling and pinch to seal, forming a ball.
- Coat Dough Balls: Mix the brown sugar and cinnamon in a separate bowl. Dip each filled dough ball into the melted butter, then roll it thoroughly in the cinnamon-sugar mixture to coat.
- Assemble Monkey Bread: Arrange the coated dough balls evenly in the greased bundt pan. Pour any remaining melted butter and sugar mixture over the top to enhance sweetness and browning.
- Bake: Bake for 40 to 45 minutes, or until the bread turns golden brown and is cooked through.
- Cool and Serve: After baking, let the monkey bread cool in the pan for 10 minutes. Carefully invert onto a serving plate. Serve warm for the best taste experience.
Notes
- You can prepare the rhubarb filling a day ahead and keep it refrigerated to save time on baking day.
- For an added touch of sweetness, drizzle a simple powdered sugar glaze over the monkey bread just before serving.
