Description
Rhubarb cream cheese monkey bread is a sweet, tangy, and gooey pull-apart bread perfect for brunch or dessert. This recipe combines the tartness of fresh rhubarb with the creamy richness of cream cheese, all enveloped in soft, buttery biscuit dough. Its golden, sticky surface and soft interior make it a crowd-pleasing treat that’s fun to share and enjoy.
Ingredients
Scale
Sweet Dough
- Refrigerated biscuit dough or homemade sweet dough, enough for one 10-inch Bundt pan
Rhubarb Filling
- 2 cups fresh rhubarb, chopped into small pieces
- 1/2 cup brown sugar (adjust to taste)
- 1 teaspoon vanilla extract
Dough Coating
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Cream Cheese
- 8 ounces cream cheese, cut into small cubes, chilled
Instructions
- Prepare the Rhubarb Filling: Chop fresh rhubarb into small pieces and cook gently with 1/2 cup brown sugar and 1 teaspoon vanilla extract until softened and slightly syrupy. Set aside to cool to room temperature.
- Cut and Prepare Dough Pieces: Cut biscuit dough into bite-sized pieces. Toss these pieces gently with melted butter, 1/2 cup brown sugar, and cinnamon until evenly coated with the sticky mixture.
- Add Cream Cheese Chunks: Fold chilled cream cheese cubes and the cooled rhubarb filling into the coated dough pieces, ensuring each piece has some filling embedded.
- Assemble in Bundt Pan: Grease a 10-inch Bundt pan generously. Layer the coated dough pieces mixed with cream cheese and rhubarb evenly into the pan, pressing slightly so the dough holds together but maintains its pull-apart texture.
- Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake the assembled bread for 30 to 35 minutes, until golden brown and cooked through. Allow to cool for at least 10 minutes before inverting onto a serving plate.
Notes
- Use fresh rhubarb for the best tart flavor and texture; avoid canned or frozen if possible.
- Gently toss dough pieces to keep them light and fluffy, ensuring a perfect pull-apart texture.
- Chill cream cheese before cutting to help it hold shape while baking.
- Grease the Bundt pan thoroughly with butter or non-stick spray for easy release.
- Let the bread rest for at least 10 minutes before flipping to preserve its shape and gooey topping.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320
- Sugar: 18g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg