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
Scale
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.
