Description
Indulge in a delightful Rhubarb Cream Cheese Monkey Bread, perfect for a sweet brunch treat. This pull-apart bread is a heavenly combination of tangy rhubarb, rich cream cheese, and sweet cinnamon sugar, all baked to golden perfection.
Ingredients
For the Monkey Bread:
- 2 cans (16 oz each) refrigerated biscuit dough, cut into quarters
- 1 ½ cups rhubarb, diced
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 8 ounces cream cheese, cut into small cubes
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
For the Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a Bundt pan well.
- Cook the rhubarb: In a small saucepan, cook rhubarb, granulated sugar, and cornstarch until softened and thickened. Set aside to cool.
- Prepare the coating: Mix brown sugar, melted butter, cinnamon, and vanilla. Dip biscuit pieces into the mixture, coating well.
- Layer the ingredients: Layer coated biscuit dough, cream cheese cubes, and rhubarb in the Bundt pan. Repeat layers, finishing with a drizzle of the butter mixture.
- Bake: Bake for 40–45 minutes until golden and cooked through. Cool, then invert onto a plate.
- Make the glaze: Whisk powdered sugar with milk to make a glaze. Drizzle over the warm monkey bread before serving.
Notes
- Best served warm for brunch or dessert.
- You can make the rhubarb mixture a day ahead.
- For extra crunch, add chopped pecans or walnuts between the layers.
