Okay, sweet friend, let’s talk about a dessert that’s as fun to eat as it is to say Rhubarb Cream Cheese Monkey Bread! This isn’t your average monkey bread. We’re taking those gooey, pull-apart layers and giving them a tangy, creamy, fruity upgrade with ribbons of tart rhubarb and rich cream cheese. It’s got that sweet-tart combo we all secretly (or not-so-secretly) crave. Whether you’re serving this for brunch, dessert, or just because it’s Tuesday and you deserve it this monkey bread is next-level.

Why You’ll Love Rhubarb Cream Cheese Monkey Bread

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a brunch with friends, or indulging in a solo sweet treat, this bread brings warmth and joy to the table. Here’s why it’s a favorite:

Versatile: Works as a breakfast treat, afternoon snack, or impressive dessert.
Budget-Friendly: Uses simple ingredients like refrigerated dough and seasonal rhubarb.
Quick and Easy: Minimal prep time with maximum reward.
Customizable: Swap rhubarb with strawberries or raspberries if you’re feeling fancy.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Rhubarb Cream Cheese Monkey Bread

Here’s what makes this ooey-gooey, sweet-tangy beauty so special:

Refrigerated Biscuit Dough: The shortcut that brings flaky, pull-apart perfection.
Cream Cheese: Adds creamy richness that melts beautifully into each bite.
Rhubarb: The star of the show tart, vibrant, and perfect for baking.
Sugar: Sweetens up the rhubarb and balances the tang.
Cinnamon: Adds a warm, cozy layer of spice.
Butter: Helps create that irresistible caramel-like coating.
Vanilla Extract: A splash of extra flavor that ties it all together.
Powdered Sugar (for glaze): Optional but highly recommended for that perfect finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Start by preheating your oven to 350°F and greasing a bundt pan thoroughly don’t skip those nooks and crannies!

Prepare the Rhubarb Mixture: In a saucepan, cook chopped rhubarb with sugar until tender and syrupy. Let it cool slightly before using.

Cream the Cream Cheese: In a small bowl, mix cream cheese with a bit of sugar and vanilla extract until smooth and dreamy.

Prepare the Dough: Cut each biscuit into quarters. Flatten slightly and place a dollop of cream cheese in the center. Wrap it up tightly so it’s sealed.

Assemble the Layers: Layer half the dough balls into the pan, then spoon over half the rhubarb mixture. Repeat with the remaining dough and rhubarb.

Make the Sauce: Melt butter and stir in cinnamon and sugar. Pour this magic over the top of everything in the bundt pan.

Bake to Perfection: Bake for 35–40 minutes, or until golden brown and bubbly. The aroma? Absolutely irresistible.

Cool and Invert: Let it cool in the pan for about 10 minutes before inverting onto a serving plate. It should slide out easily and look stunning.

Glaze It Up (Optional): Whisk together powdered sugar and a splash of milk for a quick glaze, then drizzle over the warm bread.

Serve and Enjoy: Pull apart a piece, marvel at the gooey layers, and get ready to go back for seconds (and thirds).

Nutrition Facts:

Servings: 10
Calories per serving: 340
(put them as notes)

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Rhubarb Cream Cheese Monkey Bread

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve warm with a dollop of whipped cream or vanilla ice cream.
Add a hot cup of coffee or tea for a cozy treat.
Make it brunch-worthy with fresh berries on the side.
Sprinkle a bit of lemon zest over the top for a zingy contrast.
Enjoy cold the next day seriously, it’s still amazing.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use fresh rhubarb if in season, but frozen works too (just thaw and drain).
Make sure your cream cheese is softened for easier mixing and filling.
Don’t overfill the dough or it may leak but a little ooze is totally fine!
Let the bread cool before glazing or the icing might melt too quickly.
Grease your bundt pan really well to prevent sticking.
Add chopped nuts like pecans for crunch if you like.
Try orange zest instead of vanilla for a citrusy twist.
Double the recipe for a larger gathering it disappears fast!
Use kitchen scissors to cut the biscuit dough quickly and easily.
Store leftovers in an airtight container and reheat gently.

FAQs

1. Can I make this ahead of time?
Yes! Assemble it the night before and bake it fresh the next day.

2. What can I use instead of rhubarb?
Strawberries, raspberries, or even blueberries work beautifully.

3. Can I use homemade biscuit dough?
Absolutely just be sure it’s similar in texture to canned biscuits.

4. How do I keep it from sticking to the pan?
Grease every inch of your bundt pan really well with butter or nonstick spray.

5. Is it too tart with rhubarb?
Nope! The sugar and cream cheese balance the tang perfectly.

6. Can I skip the glaze?
You can, but it adds a lovely sweetness and pretty finish.

7. How do I store leftovers?
In an airtight container at room temp for a day or refrigerated up to 3 days.

8. Can I freeze monkey bread?
Yes, freeze it after baking and reheat in the oven for best results.

9. What if I don’t have a bundt pan?
Use a loaf or cake pan, but watch the baking time closely.

10. Can I add spices like nutmeg or cardamom?
Totally! A pinch of your favorite spice adds extra warmth.

Conclusion

Rhubarb Cream Cheese Monkey Bread is playful, delicious, and impossible to resist. It’s got that sweet and tangy thing going on, wrapped in pillowy dough with bursts of creamy filling and once you taste it, there’s no going back. Whether you’re making it for a gathering or just treating yourself, this one’s going to be your new go-to. So grab those biscuits, turn up your oven, and get ready to fall in love bite by warm, gooey bite.

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