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    Home » Breakfast

    Cream Cheese Monkey Bread

    Published: Jun 26, 2022 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    613 shares
    Jump to Recipe
    up close of cream chesse monkey bread on a white platter on top of a blue linen

    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. I would happily do it but I am trying to be "healthy" 🙁 

    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
    Jump to:
    • Ingredients
    • Instructions
    • More breakfast recipes
    • Recipe Card
    • Recipe Ratings & Comments

    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 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!

    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!

    Print

    Recipe Card

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

    Monkey Bread Stuffed with Cream Cheese

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    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.

    • 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

    Instructions

    1. Grease a large 10-cup size Bundt Pan and preheat the oven to 350F/180C.
    2. In a large bowl mix together the sugars and cinnamon. 
    3. In a liquid measuring cup with pour spout combine the melted butter and vanilla extract. 
    4. Cut all of the biscuits in half then use your clean hands to press the biscuit into a flat disc. 
    5. Cut the cream cheese block into 4 strips lengthwise then into 8 sections short-wise to create 32 cubes of cream cheese. 
    6. 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.  
    7. 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. 

    Equipment

    bundt pan

    Bundt Pan

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 40
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: monkey bread recipes, cream cheese monkey bread

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    Recipe adapted from: PipandEbby

    This post was first published on April 20, 2012 as of April 3, 2022 the post has been updated.

    close up of cream cheese filled monkey bread on a white plate

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    Reader Interactions

    Comments

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    1. Brianna says

      June 07, 2020 at 3:05 pm

      Hands down the best monkey bread recipe!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 07, 2020 at 7:02 pm

        Thank you so much for coming back to review the recipe Brianna, I seriously appreciate it so much. I am so pleased you enjoyed it! Take care. XX Liz

        Reply
        • Linda says

          July 12, 2022 at 10:17 pm

          Can you use a Air Fryer ?

          Reply
          • Elizabeth Waterson says

            July 12, 2022 at 11:00 pm

            Hi Linda, I have personally never cooked with an air fryer so I truly don't know. I'm sorry! Please do report back if you try it though! 🙂 XX Liz

            Reply
    2. Angela says

      April 24, 2021 at 6:10 am

      Can you make ahead of time? How would you store it?

      Reply
      • Elizabeth Waterson says

        April 24, 2021 at 5:16 pm

        Hi Angela, thanks for reaching out. You can try prepping it the night before and then baking it fresh in the morning. But I would not bake it ahead of time. Hope that helps, please let me know if you have any other questions! XX Liz

        Reply
    3. Debbie says

      April 30, 2022 at 12:22 am

      Best recipe the entire family enjoyed along with our guests. Recipe instructions were easy to follow along have made several more times at requests of others.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 02, 2022 at 11:34 am

        Aww thank you so much, Debbie! I am so happy you all loved it!! Take care. XX Liz

        Reply
    4. Joan Howell says

      November 30, 2022 at 1:47 pm

      Can you make this recipe the day before you bake it?

      Reply
      • Elizabeth Waterson says

        December 01, 2022 at 7:32 am

        Hi Joan, Thanks for reaching out. So I never have but I would think you should be fine, I would make it the night before wrapping it tightly in plastic wrap to prevent drying out. Then bake the next morning. Please let me know if you try it and how you get on! XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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