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
Scale
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.
