The first time I made this Cream Cheese Stuffed Monkey Bread was for my niece’s sixteenth birthday breakfast. Her eyes widened with the first bite as warm cream cheese oozed from the center of that cinnamon-sugar coated morsel. Since that morning, it’s become our special celebration breakfast—the one dish everyone requests for birthdays, holiday mornings, and any gathering worthy of something extraordinary. There’s something magical about pulling apart those gooey, cream cheese-filled pieces.
Cream Cheese Stuffed Monkey Bread
Pull-apart breakfast bread with cream cheese hidden inside each piece, coated in cinnamon sugar and baked until golden.
Prepare the Bundt Pan
Preheat oven to 350°F. Generously grease a 10-12 cup bundt pan with non-stick cooking spray, ensuring you reach all crevices.
Cut the Cream Cheese
Remove cream cheese from refrigerator and cut into 4 strips lengthwise, then cut each strip into 8 pieces crosswise, creating 32 cubes. Place the cream cheese cubes in the freezer for 5-10 minutes to firm up further while you prepare the other ingredients.
Prepare the Cinnamon Sugar Mixture
In a medium bowl, combine granulated sugar and cinnamon, mixing well.
Make the Brown Sugar Sauce
In a small saucepan over medium heat, combine brown sugar, butter, and vanilla extract. Stir until butter melts and mixture is well combined, about 2-3 minutes. Do not boil. If using pecans, stir them in now.
Prepare the Biscuits
Open the cans of biscuits and cut each biscuit in half. Flatten each half into a disc about 2 inches in diameter. Place one cube of cream cheese in the center of each flattened biscuit piece. Fold the edges of the dough over the cream cheese and pinch tightly to seal completely. Roll into a ball shape.
Coat the Biscuit Balls
Roll each filled biscuit ball in the cinnamon-sugar mixture until fully coated. Arrange half of the coated balls in the prepared bundt pan.
Layer and Assemble
Pour half of the brown sugar sauce over the first layer of biscuit balls. Arrange the remaining biscuit balls on top, then pour the remaining brown sugar sauce over everything.
Bake
Bake in the preheated oven for 40-45 minutes until the top is deeply golden brown and the interior reaches at least 190°F when tested with an instant-read thermometer.
Cool and Serve
Allow the monkey bread to cool in the pan for 10 minutes. Place a serving plate upside down on top of the bundt pan, then carefully invert to release the monkey bread. Serve warm, allowing everyone to pull apart individual pieces.
How to Make Monkey Bread with Cream Cheese in Every Bite
Learn how to make delicious monkey bread with a surprise cream cheese filling inside each piece, coated in cinnamon sugar and a butter brown sugar glaze
What makes this recipe particularly useful is its unique combination of convenience and wow-factor. Have you ever needed an impressive morning treat but lacked time for complicated preparation? This solves that dilemma perfectly. Using refrigerated biscuits means minimal prep work, yet the addition of cream cheese creates a delightful surprise that elevates it far beyond ordinary monkey bread. Plus, the buttery brown sugar coating caramelizes during baking, creating an irresistible sticky-sweet exterior.
Each bite delivers multiple textural experiences—first the crackly caramelized exterior, then the soft, fluffy bread, and finally the molten, slightly tangy cream cheese center. The warming notes of cinnamon and vanilla perfume every piece, while brown sugar creates a butterscotch-like complexity. For the ultimate indulgence, serve it still warm from the oven when the cream cheese maintains its perfect molten consistency.
Beyond breakfast, this versatile treat transforms easily into a dessert when served with vanilla ice cream or bourbon-spiked whipped cream. For an extra dimension of flavor, try incorporating chopped walnuts or pecans into the sugar mixture, or adding a dash of cardamom and orange zest for a sophisticated twist. Creating memories around food is one of life’s greatest pleasures—why not make this your next family tradition?
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