This warm, delicious pull-apart monkey bread is stuffed with cream cheese. Full of warm cinnamon and brown sugar, you will be sure to swoon for this breakfast treat! Step-by-step photos teach you how to bake this easy cream cheese monkey bread.

up close of cream chesse monkey bread on a white platter on top of a blue linen

Warm Gooey Sweet Bread stuffed with Cream Cheese? HELLO! Can I have some NOW! I waited to make this recipe because I just knew it would be AMAZING! And as much as I overload on sugar every single day I knew this would make a large portion and I would end up eating it all.

So a few weeks ago for my birthday, I went to Glen Ivy Hot Springs with some of my best friends. There were 10 of us, so I thought this would be the perfect opportunity to make this! I got up early and prepared it before all the girls came over It smelled amazing in the oven and took all of 10 minutes to prepare.

Once we dug in we couldn't stop it was so scrumptious! And very nice because you could easily break off a ball or two of dough stuffed with cream cheese! The cream cheese really does make everything better 🙂

Let's get to the recipe.

hand holding a cream cheese monkeu bread piece up to the camera

Ingredients

You'll need:

Cream Cheese. Your cream cheese should be cold from the fridge. Don't let it sit out. After you cut the cream cheese place it in the freezer to stay cold while you prepare the rest of the ingredients.
Granulated Sugar and Light Brown Sugar. I like a combination of both white and brown sugar.
Ground Cinnamon. This warm spice gives great flavor to the monkey bread. Gives you that glorious cinnamon roll- esque flavor that we all love.
Salted Butter. Since there is lots of sugar involved I like to use salted butter, but you could use unsalted butter too. Your butter just needs to be melted.
Pure Vanilla Extract. The warm flavor of vanilla pairs beautifully.
Refrigerated Flaky Buttermilk Biscuits. You'll just cut the biscuits in half. If you wanted you could make smaller pieces but then you'll have to cut the cream cheese into smaller chunks or use more.

This warm and sweet treat is perfect for Christmas morning, dessert for breakfast yes please! For another delicious bread try my cinnamon roll monkey bread.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

can of grands buttermilk biscuits on a light pink surface

Instructions

Using non-stick cooking spray grease a large 10- 12-cup bundt pan or a fluted tube pan, making sure to get into all the nooks and crannies, and preheat the oven to 350F/180C. You could always use two loaf pans and reduce the baking time slightly if you don't have a bundt pan.

In a large bowl mix together the sugars and cinnamon.

In a liquid measuring cup with a pour spout combine the melted butter and vanilla extract.

sugars mixed with cinnamon in a large bowl and butter mixed with vanilla extract in a measuring cup on a light pink surface with a blue linen

Cut all of the biscuits in half then use your clean hands to press the biscuit into a flat disc.

biscuits cut in half on a wood board on a light pink surface

Cut the cream cheese block into 4 strips lengthwise then into 8 sections short-wise to create 32 cubes of cream cheese.

block of cream cheese cut into cubes on the foil wrapper on a light pink surface

Take one biscuit round and place a cube of cream cheese in the center then wrap the dough over to fully seal the cream cheese inside the biscuit dough.

If you love cream cheese-filled treats check out my cream cheese banana bread or pumpkin cream cheese bread.

cream cheese cube added to biscuit dough hand holding it over a light pink surface

monkey bread ball rolled closed shut over a light pink surface

Place the first 16 cream cheese biscuit pieces into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the dough balls then evenly pour half of the butter mixture, this is going to make the best sweet sauce for the bread to bake it. Adding some crushed walnuts or pecans here would be a great addition.

melted butter vanilla mixture poured on top of sugar mixture on top of monkey bread balls in a bundt pan on a light pink surface

Add the remaining monkey bread bites on top then sprinkle the remaining sugar and finally pour on the remaining butter.

melted butter vanilla mixture poured on top of final layer of cream cheese stuffed monkey bread bites on a light pink surface

Bake for 40-45 minutes, the top should be very golden brown. If you use an instant-read thermometer the temperature should be at least 190F/88C.

monkey bread fresh out of the oven cooling on a wire rack on a light pink surface

Let cool for ten minutes then place a serving platter down on top of the bundt pan and invert onto the platter. This cream cheese monkey bread is best eaten immediately.

Store any leftovers in an air-tight container in the refrigerator for up to 3 days.

monkey bread just flipped out on a white serving platter on a light pink surface with a blue linen

More breakfast recipes

These chocolate chip pancakes are my niece's and nephew's favorite! And this best-ever French toast follows a close second!

For a delicious savory breakfast, recipe try my egg in-a-hole roll recipe.

For a weekday delicious breakfast, I love my key lime smoothie.

close up of a piece of monkey bread pulled apart on a white plate on a blue linen

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Recipe Card

Monkey Bread Stuffed with Cream Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Total Time: 55 minutes
Yield: 10 Servings 1x

Ingredients

Units Scale

132grams (⅔ Cup) Light Brown Sugar
132grams (⅔ Cup) Granulated Sugar
1 Tablespoon Ground Cinnamon
6oz (¾ Cup) Salted Butter, melted
2 Teaspoons Pure Vanilla Extract
8oz Cream Cheese, cold
(2) 6oz cans of Refrigerated Flaky Buttermilk Biscuits

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Instructions

Grease a large 10-cup size Bundt Pan and preheat the oven to 350F/180C.
In a large bowl mix together the sugars and cinnamon.
In a liquid measuring cup with pour spout combine the melted butter and vanilla extract.
Cut all of the biscuits in half then use your clean hands to press the biscuit into a flat disc.
Cut the cream cheese block into 4 strips lengthwise then into 8 sections short-wise to create 32 cubes of cream cheese.
Take one biscuit round and place a cube of cream cheese in the center then wrap the dough over to fully seal the cream cheese inside the biscuit dough. Place the first 16 cream cheese biscuit balls into the prepared pan. Sprinkle half of the sugar mixture over the biscuit balls then evenly pour half of the butter mixture. Add the remaining monkey bread bites on top then sprinkle the remaining sugar and finally pour on the remaining butter.
Bake for 40-45 minutes, the top should be very golden brown. If you use an instant-read thermometer the temperature should be at least 190F/88C. Let cool for ten minutes then place a serving platter down on top of the bundt pan and invert onto the platter. Best eaten immediately. Store leftovers in an air-tight container in the refrigerator for up to 3 days.