This cream cheese monkey bread is a warm pull-apart breakfast treat made with biscuit dough stuffed with cubes of cream cheese, then coated in cinnamon sugar and baked until golden. As it bakes, melted butter and vanilla soak through the layers, creating a sticky caramel-like coating around every bite. Once flipped from the Bundt pan, the bread pulls apart into soft cinnamon-sugar pieces with creamy pockets of melted cream cheese throughout.

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 🙂

Featured Review

"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."
Debbie

Jump to Recipe·5 from 2 reviews

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

The Ingredients Behind This Gooey Bread

Refrigerated flaky biscuits: These create soft pull-apart dough balls without needing to make yeast dough from scratch.
Cream cheese: Cold cubes are wrapped inside the biscuit dough so they bake into creamy pockets throughout the bread.
Brown sugar + granulated sugar: The combination creates a sweet coating with a slightly caramel-like flavor.
Ground cinnamon: Adds that classic monkey bread warmth and cinnamon roll flavor.
Melted butter + vanilla: Poured over the layers to create the sticky sauce that coats every bite as it bakes.

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

From Biscuit Dough to Cinnamon Bliss

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 — 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.

biscuits cut in half on a wood board on a light pink surface — Cut all of the biscuits in half then use your clean hands to press the biscuit into a flat disc.

block of cream cheese cut into cubes on the foil wrapper 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.

cream cheese cube added to biscuit dough hand holding it over 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.

In my testing, I found that keeping the cream cheese cold helps it stay in cubes while wrapping it in the biscuit dough

monkey bread ball rolled closed shut over a light pink surface — 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.

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 — 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.

melted butter vanilla mixture poured on top of final layer of cream cheese stuffed monkey bread bites on 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.

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

monkey bread plated on a white plate on a light pink surface — Bake the bread.

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

Try not to eat all of these glorious dough balls yourself! If you happen to have leftovers, store them in an air-tight container in the refrigerator for up to 3 days. I liek to reheat in the toaster oven for a few minutes.

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

Pull-Apart Monkey Bread with Cream Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Total Time: 1 Hour 5 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.