Okay, so yesterday I decided to try making cream cheese monkey bread. I’ve seen recipes floating around, and it looked pretty darn good. Plus, who doesn’t love a good pull-apart bread situation?
First things first, I gathered all my ingredients. This involved a trip to the store because, of course, I was out of cream cheese. I used:
- Refrigerated biscuit dough (the kind in the pop-open can!)
- Cream cheese, softened (that’s key!)
- Sugar
- Cinnamon
- Butter, melted
- Some extra stuff for a glaze (powdered sugar, milk, vanilla)
Next, I prepped the cream cheese mixture. I just dumped the softened cream cheese in a bowl with some sugar and beat the heck out of it with a hand mixer until it was nice and smooth. I could tell that it is important!
Then came the slightly messy part. I opened the biscuit dough and cut each biscuit into quarters. I flattened each little piece a bit and then plopped a small spoonful of the cream cheese mixture in the center. Then I kind of pinched the dough around the filling to make little balls.
After that, it was time for the cinnamon-sugar action. I mixed together sugar and cinnamon in a shallow dish. Each cream cheese-filled dough ball got a quick roll in the melted butter, and then a good coating of the cinnamon-sugar.
I layered all those sugary, buttery balls in a greased bundt pan. It looked pretty full, but I figured it would all bake together just fine.
The Baking!
I popped the pan into a preheated oven (around 350°F, I think…I should probably have written that down). It baked for about 30-40 minutes, until it was golden brown and looked all puffy and delicious.
While it was baking, I whipped up a simple glaze with powdered sugar, a splash of milk, and a little vanilla extract. Nothing fancy, just something to drizzle on top.
Once the monkey bread was out of the oven, I let it cool for a few minutes before inverting it onto a plate. Then, I drizzled the glaze all over it. Honestly, it looked amazing.
And the taste? Let’s just say it didn’t last long. The cream cheese filling was warm and gooey, the cinnamon-sugar coating was perfectly sweet, and the biscuits were soft and fluffy. It was a total win! Definitely making this again.
