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Cream cheese monkey bread

I cannot think about this delicious monkey bread without also thinking about my good friend Laurie (who I occasionally call Larry). Larry and I have much in common. Every time I see her, which is not often, I am reminded how much I adore her. I love that girl. Oh how I wish I could talk her into moving to Minnesota!

Larry and I both believe that cream cheese makes everything better, and that is why this bread makes me think of her. It's true. Cream cheese does make everything better. 

I had been thinking about doing a twist on good ol' gooey and delicious monkey bread. But what could possibly make monkey bread any better than it is? Then it occurred to me. CREAM CHEESE! It makes everything better, right? A few months after I had that thought, I saw in a magazine that someone had my same idea. I figured I had better hurry up and make it myself, so here we go!

Preheat your oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and set aside. 

In a medium bowl, combine:

2/3 cup dark brown sugar

2/3 cup granulated sugar

1 tablespoon cinnamon

Set aside.

Cut 20 cubes into an 8-ounce block of cream cheese.

Slice 10 discs of dough from each of two 12-ounce tubes of refrigerated flaky buttermilk biscuits. You will have 20 total dough discs. Set the discs on a flat surface and place one cube of cream cheese into the center of each piece of dough.  

Wrap the edges of the dough up and around each cube of cream cheese.

Melt 3/4 cup of butter in a small bowl in the microwave. Set aside.

Place 10 of the dough-wrapped cream cheese cubes, cheese-side-up, into the bottom of the prepared pan. 

Top with half of the sugar-cinnamon mixture and half of the melted butter.

Top with the remaining dough-wrapped cream cheese cubes, cheese-side-down, and the remaining sugar mixture and butter.

Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve warm! Cover and refrigerate leftovers for up to 3 days.

I'll be honest. I ate AT LEAST half of this thing by myself. I felt like a drug addict, eating just a few more bites, in a corner of our kitchen where nobody could see me. 

Cream cheese does make everything better, ooey gooey monkey bread not excluded. YUM.

Cream Cheese Monkey Bread

Monkey bread with a gooey surprise hidden inside!

Contributed by Megan Porta from

Published Jan 28, 2012

Serves: 12

Total time: 1 hr 10 min

Cream Cheese Monkey Bread
  • 2/3 cup dark brown sugar
  • 2/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • Two 12-ounce tubes refrigerated flaky buttermilk biscuits
  • 8-ounce package cream cheese, cut into 20 cubes
  • 3/4 cup butter, melted
  1. Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray; set aside. In a medium bowl, combine the sugars and cinnamon; set aside.
  2. Slice 10 discs of dough from each tube of biscuits. Set discs on a flat surface and set one cube of cream cheese in the center of each piece of dough. Wrap edges of dough up and around the cheese so all that is visible is the top side of cream cheese cube. Place 10 dough-wrapped cheese cubes, cheese-side-up, in bottom of prepared pan. Top with half of the sugar mixture and half of the butter. Top with the remaining dough-wrapped cheese cubes, cheese-side-down, the remaining sugar and remaining butter.
  3. Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve.



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Reader Comments (127)

Wow, this looks seriously good! I love the little rolled up biscuits that create one giant bundt cake/monkey bread.

And the store bought biscuit trick!

Yes, please!! Love this...and cream cheese does make everything just a wee bit better!!

This looks deLISH! I just stumbled upon your blog and may or may not have spent the last hour browsing. GREAT photography. love it :)

01.29.2012 | Unregistered CommenterHolly W

I just made this tonight. SUPER yummy! Thanks for the pics and recipe.

01.29.2012 | Unregistered CommenterJuberP

Will surely recommend this site to some friends! Very interesting site and articles. Really thankful for sharing. Regards,

02.3.2012 | Unregistered CommenterSelf Help Books

Love this, found it on Pinterest. Tried to follow you on FB, but your link leads to a personal FB page. Do you have a page for your blog?

Hi Joan! Actually, that is my page for this blog. I make only food-related posts on there, so I would love it if you friended me!

02.23.2012 | Registered CommenterMegan Porta

Looks amazing and so easy. Can't wait to make it. Has anyone made this yet? If so, was it as yummy as it looks?

02.25.2012 | Unregistered CommenterLegabu

This is ridiculous good...I want to make it for everyone!!!! Thanks!

02.25.2012 | Unregistered CommenterJane

I love cream cheese and am going to try this asap.

02.25.2012 | Unregistered CommenterGGByrd

Was an awesome dessert made it last night...Just one Note should state to refrigerate left overs because of the cream cheese I forgot and had to throw it all out this morning... :( delish just make sure to refrig any that is left...

02.26.2012 | Unregistered CommenterLisa

Thanks, Lisa! I will add this reminder to the post!

02.26.2012 | Registered CommenterMegan Porta

Will the recipe still work with a regular loaf pan?

02.27.2012 | Unregistered CommenterVicki

Hi Vicki! I haven't tried the recipe in a loaf pan, but I'm sure it would work just fine. Perhaps divide the ingredients between loaf pans? Let me know how it turns out!

02.27.2012 | Registered CommenterMegan Porta

I have been making this for years although I've never used brown sugar, called Gorilla Bread. But mine never looked as pretty as yours! I love the way that you layer it to make it look like an actual bundt cake. I usually wrap the entire cube of cream cheese to look like little pockets so when baked they just looked like little stacked pockets. :-)) Thanks for the great pictures!

03.1.2012 | Unregistered CommenterLisy

As delicious as this looks, how could there be leftovers?

03.3.2012 | Unregistered CommenterAnola K.

I made this for the first time yesterday morning. AH-MAZING! I didn't have a bundt pan so I use a loaf pan and it worked fine. I had purchased a 16 oz tube of the Big flaky biscuits which made 8. I sliced them in half so I was able to lay 8 on the bottom, then another eight on the top layer (upsidedown) as instructed. I didn't change the amount of the sugar mixture, but probably should have made a bit less since I had less biscuits. On second thought, I'm not sure I would change a thing. Looking for every excuse to make this again SOON! Thanks so much...

03.4.2012 | Unregistered CommenterCarrie

Just made these, not sure what I did wrong, except not add all the sugar mix, but they were gross. I thought that there was too much sugar so I didn't add it all. Maybe that is where I went wrong.

03.8.2012 | Unregistered CommenterAmy

I did a little twist on this recipe, I made them in the large muffin tin and I used the "Grands Honey butter biscuits", they are layered so I just pulled them apart in the middle of the layers and put a chunk of cream cheese in the center of the bottom biscuit put the top layer on and dipped them in the melted butter and then in the sugar mixture then poured the rest of the butter over them. they are baking right now. can't wait to taste them.
I make regular monkey bread in the bundt pan all the time with pecans or walnuts mix in with the sugar mixture.

03.9.2012 | Unregistered CommenterJJ

I have a similar BUT much simpiler receipe ( for those of u like me who dosen't own a bunt pan) ..... spread a can of Cresant Rolls in 9x13 .... 2pkg. cream cheeee and 1C sugar /mix & spread on top ...spread another can of Cresant roll on top of cheese mixture ... . 350 degree /20 - 25 min. .... melt 1 stick butter & pour over hot cake ... sprinkle with sugar & cinnamon as deisred

03.17.2012 | Unregistered Commenterbeg62now

Sounds delicious. Would make a great King Cake during Mardi Gras, I think. Just add some colored sprinkles, yellow, green and purple and you've got it. Thanks.

03.22.2012 | Unregistered CommenterANN

I made this today and it is so wonderful. Yummy!!!!!

04.2.2012 | Unregistered CommenterKatie Mackay

This sounds YUMMY! However, I'm not fan of can biscuits. I think I will try using frozen rolls (thawed of course).

04.5.2012 | Unregistered CommenterMelissa

Can I use an angel food cake pan?

04.10.2012 | Unregistered CommenterAmber

HI Amber! An angel food cake pan would work perfectly!

04.10.2012 | Registered CommenterMegan Porta

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