There is something irresistibly fun and delicious about this Rhubarb Cream Cheese Monkey Bread Recipe that makes it a crowd favorite at brunches, dessert tables, or cozy weekend breakfasts. Imagine tender, buttery dough balls bursting with tangy, sweet rhubarb and creamy, dreamy cheese filling, all coated in a cinnamon-sugar shell that caramelizes beautifully as it bakes. Each pull-apart bite is a perfect dance of tart and sweet, soft and rich, making this monkey bread a showstopper you’ll happily serve again and again.
Ingredients You’ll Need
The magic of this Rhubarb Cream Cheese Monkey Bread Recipe lies in a handful of simple, yet thoughtfully chosen ingredients that balance each other perfectly. Each component plays a role, from the pillowy dough that forms the base to the luscious cream cheese filling accented by bright rhubarb, all wrapped up in a sweet cinnamon coating that becomes gloriously crisp.
- All-purpose flour: The foundation for our soft and tender dough that bakes up fluffy and light.
- Instant yeast: Provides the rise and airy texture that make this bread so pull-apart perfect.
- Sugar: Adds sweetness both in the dough and the coating, creating layers of flavor.
- Salt: Enhances all the flavors, balancing sweetness and richness.
- Warm milk: Activates the yeast and keeps the dough tender and moist.
- Unsalted butter: Brings richness to the dough and a luscious coating to the outside of the bread.
- Large egg: Binds ingredients and gives structure to the dough.
- Chopped rhubarb: Provides tangy brightness that cuts through the richness beautifully.
- Cream cheese: Adds creamy, smooth sweetness and balances the tart rhubarb perfectly.
- Powdered sugar: Sweetens the cream cheese filling and the optional glaze for a beautiful finish.
- Vanilla extract: Lifts the filling and glaze with aromatic warmth and depth.
- Cinnamon: Sprinkled in the sugar coating, it adds a fragrant spice that pairs wonderfully with the fruit and cheese.
How to Make Rhubarb Cream Cheese Monkey Bread Recipe
Step 1: Prepare the Dough
Begin by mixing the all-purpose flour, instant yeast, sugar, and salt in a large bowl. Add warm milk, melted butter, and the egg, stirring until a soft, sticky dough forms. Knead this dough by hand or mixer for about 5 to 7 minutes, until it becomes smooth and elastic. Cover and let it rise in a warm spot until doubled in size—this usually takes about an hour and sets the stage for that airy, tender texture you’re after.
Step 2: Make the Rhubarb and Cream Cheese Filling
While the dough is rising, gently cook chopped rhubarb with a bit of sugar over medium heat for about 5 to 7 minutes until it softens and the bright, tangy juices develop. Let this cool completely. Then, whisk softened cream cheese with powdered sugar and vanilla extract until super smooth. Fold in the cooled rhubarb to combine flavors evenly — this sweet-tart mixture is the irresistible heart of your monkey bread.
Step 3: Assemble the Monkey Bread
Grease a bundt pan well — this ensures your monkey bread will release easily after baking. Divide the dough into bite-sized pieces about 1 1/2 inches each. Flatten each piece, spoon about a teaspoon of the cream cheese-rhubarb filling into the center, and pinch the edges closed tightly so the filling won’t escape. Next, mix cinnamon and granulated sugar in a bowl. Dip each filled dough ball in melted butter, then roll it in the cinnamon sugar, coating it completely. Layer the balls snugly in the bundt pan, building layers of this cinnamony, creamy goodness.
Step 4: Bake Until Golden
Cover the bundt pan loosely with foil and let the dough rest for 20 to 30 minutes — this extra rise will make the bread delightfully fluffy. Bake in a preheated 350°F (175°C) oven for about 35 to 40 minutes until the monkey bread turns golden brown and cooked through. After baking, let it cool briefly before carefully inverting it onto a serving plate so you can admire all those beautiful layers of sweet, tender dough, oozing cream cheese, and tangy rhubarb.
Step 5: Glaze It Up (Optional)
For a finishing touch, whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzly. Pour this glaze over the warm monkey bread for a gorgeous, glossy finish that adds a subtle creamy sweetness to each bite. It’s the perfect optional touch to elevate this already spectacular Rhubarb Cream Cheese Monkey Bread Recipe.
How to Serve Rhubarb Cream Cheese Monkey Bread Recipe
Garnishes
If you want to make your monkey bread look even more tempting, fresh garnishes are a fantastic way to go. Try scattering a handful of fresh rhubarb ribbons or slices on top after glazing, or dust a little extra powdered sugar for a pretty snowy effect. A few fresh mint leaves or edible flowers can add a pop of color and freshness that make the presentation truly memorable.
Side Dishes
This Rhubarb Cream Cheese Monkey Bread Recipe stands incredibly well on its own, but it can also shine alongside simple complements. A bowl of fresh berries or a light fruit salad pairs beautifully, adding extra juiciness. For a brunch spread, serve it with scrambled eggs or savory bacon for a balance of sweet and savory that your guests will adore.
Creative Ways to Present
Think beyond the traditional bundt pan to surprise your friends! Try making mini monkey bread muffins in a cupcake tin for cute single-serve treats. You could also create a platter with small dough balls in different fillings—add strawberries to the rhubarb or swap cream cheese for mascarpone for variety. Let your imagination run wild, and watch this recipe bring smiles no matter how it’s plated.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from this amazing Rhubarb Cream Cheese Monkey Bread Recipe, store them in an airtight container at room temperature for up to two days. Keeping it loosely covered helps preserve its soft texture while preventing it from drying out too quickly.
Freezing
To enjoy this treat even after a few days, wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. You can freeze for up to two months. When you’re ready to indulge again, thaw them in the refrigerator overnight and reheat gently.
Reheating
Warm your leftover monkey bread in a 300°F (150°C) oven for about 10 minutes or microwave briefly until warm and soft. Avoid overheating to keep that delicious cream cheese filling from becoming grainy. Each revival feels like a fresh batch!
FAQs
Can I use store-bought biscuit dough instead of making my own?
Absolutely! Using refrigerated biscuit dough is a great shortcut that still yields tender, delicious monkey bread. Just be sure to slightly flatten the biscuits and seal the filling inside well before coating with butter and cinnamon sugar.
Is rhubarb necessary, or can I substitute other fruits?
The tangy brightness of rhubarb is a signature characteristic of this recipe, but you can definitely experiment with other fruits. Chopped strawberries, raspberries, or even diced apples can be wonderful alternatives, adding different fruity dimensions to the cream cheese filling.
Can I make this recipe dairy-free?
To make a dairy-free version, try substituting the butter with vegan margarine and using a dairy-free cream cheese alternative. The texture and flavor will be slightly different but still satisfyingly delicious.
How do I know when the monkey bread is fully baked?
Look for a golden brown crust and a cooked-through dough texture. You can insert a skewer into the baked bread; it should come out clean without raw dough. The bread should also pull apart easily without feeling doughy inside.
Can I prepare this ahead and bake later?
Yes! After assembling the dough balls in the bundt pan and coating them in cinnamon sugar, you can cover and refrigerate overnight. Bring it back to room temperature plus a short warm-up before baking as directed to get the best puff and texture.
Final Thoughts
Trust me, once you make this Rhubarb Cream Cheese Monkey Bread Recipe, it will quickly become a treasured staple in your recipe repertoire. Whether you’re looking for a unique brunch, a fun dessert, or a comforting treat to share with loved ones, this pull-apart bread offers a perfect balance of sweet, tangy, and creamy in every bite. So roll up your sleeves, gather your ingredients, and dive into the joyous experience of making — and savoring — this absolutely delightful monkey bread!
Print
Rhubarb Cream Cheese Monkey Bread Recipe
- Prep Time: 30 minutes (plus 1 hour rise time and 20-30 minutes final proof)
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10–12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Cream Cheese Monkey Bread is a delightful pull-apart bread perfect for brunch or dessert. Soft, yeasted dough pockets filled with a creamy, tangy rhubarb and cream cheese mixture are coated in cinnamon sugar and baked to golden perfection. A light optional glaze adds a sweet finishing touch.
Ingredients
For the dough (or use 2 cans refrigerated biscuit dough):
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter (melted)
- 1 large egg
For the filling:
- 1 cup rhubarb (chopped)
- 2 tablespoons sugar
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the coating:
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter (melted)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Make the dough (if not using biscuit dough): In a large bowl, combine the flour, instant yeast, sugar, and salt. Add the warm milk, melted butter, and egg, then mix until a soft dough forms. Knead the dough for 5–7 minutes until smooth and elastic. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the rhubarb and cream cheese filling: In a saucepan over medium heat, cook the chopped rhubarb with 2 tablespoons sugar for 5–7 minutes until the rhubarb softens and breaks down slightly. Remove from heat and let it cool completely. In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract, mixing until smooth. Gently fold the cooled rhubarb mixture into the cream cheese blend to form the filling.
- Assemble the monkey bread: Grease a bundt pan generously. Divide the risen dough (or refrigerated biscuits) into pieces about 1 1/2 inches in size. Flatten each piece gently into a small disk, place approximately 1 teaspoon of the cream cheese-rhubarb filling onto the center, then pinch the dough closed tightly to seal the filling inside. In a small bowl, mix together the cinnamon and granulated sugar. Dip each filled dough ball first into the melted butter, then roll in the cinnamon sugar mixture. Place the coated dough balls evenly into the prepared bundt pan, layering as you go.
- Bake: Preheat your oven to 350°F (175°C). Cover the bundt pan loosely with plastic wrap or a towel and allow the assembled dough balls to rest for 20–30 minutes for a final rise. Bake in the preheated oven for 35–40 minutes, or until the monkey bread is golden brown on top and cooked through. Remove from the oven and let the bread cool in the pan for 10–15 minutes before carefully inverting it onto a serving plate.
- Add glaze (optional): While the monkey bread is still warm, whisk together the powdered sugar, vanilla extract, and milk or cream until smooth to make a glaze. Drizzle this glaze over the monkey bread just before serving for extra sweetness and shine.
Notes
- For extra flavor, try adding chopped strawberries to the rhubarb mixture.
- Best enjoyed warm, making it perfect for brunch or dessert.
- You can substitute homemade dough with canned biscuit dough for a quicker version.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
