Monkey Bread with Cream Cheese Filling

This monkey bread with cream cheese filling hides a creamy surprise inside each piece of sticky cinnamon-sugar biscuit dough. Made with refrigerated biscuits and just six ingredients, it’s a pull-apart treat for holiday breakfasts, weekends or brunch.

5 from 9 votes

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Course: Bread, Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 40

Servings:

Calories: 557kcal

Author: Megan Porta

Equipment

▢
12-cup Bundt pan

Ingredients

▢ 2/3 cup dark brown sugar
▢ 2/3 cup granulated sugar
▢ 1 tbsp ground cinnamon
▢ 24 oz refrigerated flaky buttermilk biscuit dough
▢ 8 oz full-fat block cream cheese cut into 20 evenly sized cubes
▢ 3/4 cup salted butter melted

Instructions

Preheat the oven to 350°F. Generously grease a 12-cup Bundt pan, including the grooves and center tube. In a medium bowl, combine the brown sugar, granulated sugar and cinnamon.
2/3 cup dark brown sugar, 2/3 cup granulated sugar, 1 tbsp ground cinnamon
Divide the biscuit dough into 20 roughly equal pieces. Gently flatten each into a disc and place a cube of cream cheese in the center. Fold the dough edges up around the sides of the cream cheese, leaving the top exposed.
24 oz refrigerated flaky buttermilk biscuit dough, 8 oz full-fat block cream cheese
Arrange 10 filled dough pieces, cream cheese side up, in the bottom of the prepared pan. Sprinkle evenly with half of the cinnamon-sugar mixture and pour half of the melted butter over the top.
3/4 cup salted butter
Arrange the remaining 10 filled dough pieces over the first layer, cream cheese side down. Top with the remaining cinnamon-sugar mixture and melted butter.
Bake for about 40 minutes, until the exposed biscuit dough is golden brown and the interior dough is cooked through. Gently pull apart a piece near the center to check for raw dough; the cream cheese filling should remain soft.
Carefully invert onto a serving platter using oven mitts to handle the hot pan. Serve warm.

Video

Notes

Biscuit package sizes vary. Use 24 ounces total rather than relying on a particular number of tubes.
Use full-fat block cream cheese rather than spreadable cream cheese from a tub.
Light brown sugar can replace dark brown sugar. Unsalted butter can replace salted butter.
The dough does not need to seal completely around the filling. Place the first layer cream cheese side up and the second layer cream cheese side down.
Check the biscuit dough near the center for doneness. A browned top alone does not mean the interior is fully baked.
No Bundt pan? Use a greased 9×13-inch baking dish and begin checking for doneness around 30 minutes. Serve directly from the dish.
Store leftovers covered in the refrigerator for up to 3 days. Freeze tightly wrapped portions for up to 3 months and thaw overnight in the refrigerator before reheating.
Check the biscuit dough in the center, not the cream cheese, to judge doneness.

Nutrition

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