Sweet, tangy, gooey chunks of heaven with pockets of rhubarb and melty cream cheese… all baked into golden, pull-apart bliss. This brunch beauty is easy to make and impossible to stop picking at. Grab a napkin (or don’t, sticky fingers = success).
Ingredients
- 2 cans refrigerated biscuit dough
- ¾ cup chopped rhubarb
- 4 oz cream cheese, cut into small cubes
- ½ cup sugar
- 1 tsp cinnamon
- ¼ cup melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- Cut biscuits into quarters.
- Toss biscuit pieces with sugar and cinnamon in a large bowl.
- Layer biscuit pieces into the bundt pan, sprinkling in chopped rhubarb and cream cheese cubes as you go.
- Drizzle melted butter evenly over the top.
- Bake for 35–40 minutes, until puffed, golden, and bubbling at the edges.
- Let cool for 10 minutes, then carefully invert onto a serving plate.
- Serve warm and pull apart with glee.
Variation
- Berry Swap
Not a rhubarb fan or out of season? Swap in chopped strawberries, raspberries, or blueberries. They’ll bring a similar burst of color and tangy sweetness and they pair beautifully with the cream cheese. - Citrus Zest Upgrade
Add a teaspoon of orange or lemon zest to the sugar-cinnamon mixture for a bright, citrusy lift. It adds depth to the flavor and brings out the tartness of the rhubarb. - Glazed Finish
After baking, drizzle with a quick glaze made from powdered sugar and a splash of milk or lemon juice. It adds a bakery-style finish and extra sweetness for those who like it on the indulgent side.
Cooking Notes
- Rhubarb Moisture Control
If using frozen rhubarb, thaw and pat dry before adding it to the mix. Excess moisture can make the monkey bread soggy or prevent it from baking evenly. - Bundt Pan Prep
Be generous with greasing your bundt pan, even consider using a baking spray with flour. This ensures your monkey bread slides out cleanly and holds its shape. - Cream Cheese Tips
Use cold cream cheese for cleaner cubes that hold their shape while layering. Softened cream cheese can melt too quickly and disappear into the bread instead of forming pockets.
Serving Suggestions
- Warm from the Oven
This pull-apart bread is best served warm, when the cream cheese is still melty and the edges are caramelized and golden. Plan to serve it shortly after flipping it out of the pan. - Perfect for Brunch Tables
Serve as a sweet centerpiece for brunch alongside eggs, bacon, or fruit salad. It’s the kind of dish that looks impressive but is deceptively simple to make. - Pair with a Hot Beverage
Enjoy with a steaming cup of coffee, tea, or chai. The warmth and spice of your beverage will complement the sweetness and tartness of the bread perfectly.
Tips
- Chill the Dough Briefly
If the biscuit dough starts to get too warm or sticky as you cut and toss it, pop it in the fridge for 5–10 minutes. Cooler dough is easier to handle and gives a better texture when baked. - Layer Thoughtfully
Distribute the rhubarb and cream cheese evenly between layers as you build your bundt. This ensures every slice gets a bit of tangy fruit and creamy richness, not just the top or bottom. - Cool Before Flipping
Let the bread cool in the pan for 10 minutes after baking. This helps it set slightly and reduces the risk of it falling apart when you invert it. Don’t wait too long though, or the sugars may stick!
Prep Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per serving, approx. based on 12 servings)
- Calories: 260
- Protein: 4g
- Sodium: 430mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes! You can assemble the monkey bread the night before, cover tightly, and refrigerate. Let it sit at room temperature for about 20 minutes before baking in the morning. It’s perfect for stress-free brunch prep. - Do I need to cook the rhubarb first?
Nope! Fresh or thawed rhubarb will soften beautifully while baking. Just make sure it’s chopped into small pieces and drained well if previously frozen. - What can I use instead of refrigerated biscuit dough?
If you’re feeling ambitious, homemade biscuit dough works too. You could also try frozen bread dough or even crescent roll dough, though textures may vary slightly. - Can this be made gluten-free?
You can experiment with gluten-free biscuit dough, but results may differ depending on the brand and texture. Be sure to grease your pan extra well, as GF doughs can stick more easily.
Conclusion
This Rhubarb Cream Cheese Monkey Bread is a showstopping treat that’s equal parts cozy, gooey, and delightful. Whether you’re making it for a holiday brunch, a weekend breakfast, or just because rhubarb season is calling your name, it’s a guaranteed crowd-pleaser. Easy to prep, fun to eat, and impossible to stop picking at—this is the kind of dish that disappears fast. Sticky fingers? Totally worth it.
Print
Rhubarb Cream Cheese Monkey Bread
- Total Time: 50–55 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Sweet, tangy, gooey chunks of heaven with pockets of rhubarb and melty cream cheese… all baked into golden, pull-apart bliss. This brunch beauty is easy to make and impossible to stop picking at. Grab a napkin (or don’t, sticky fingers = success).
Ingredients
Scale
- 2 cans refrigerated biscuit dough
- ¾ cup chopped rhubarb
- 4 oz cream cheese, cut into small cubes
- ½ cup sugar
- 1 tsp cinnamon
- ¼ cup melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- Cut biscuits into quarters.
- Toss biscuit pieces with sugar and cinnamon in a large bowl.
- Layer biscuit pieces into the bundt pan, sprinkling in chopped rhubarb and cream cheese cubes as you go.
- Drizzle melted butter evenly over the top.
- Bake for 35–40 minutes, until puffed, golden, and bubbling at the edges.
- Let cool for 10 minutes, then carefully invert onto a serving plate.
- Serve warm and pull apart with glee.
Notes
- Fresh rhubarb is best, but frozen works in a pinch, just thaw and drain first.
- Feeling fancy? Add a drizzle of vanilla glaze or a dusting of powdered sugar before serving.
- For extra zing, add a bit of orange zest to the sugar mix.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: ~260
- Sugar: ~11g
- Sodium: ~430mg
- Fat: ~13g
- Saturated Fat: ~6g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~32g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~20mg
Keywords: Rhubarb monkey bread, pull-apart brunch bread, cream cheese monkey bread, easy rhubarb recipes