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Best Easy Cinnamon Roll Monkey Bread with Cream Cheese Glaze

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This Ultimate Cinnamon Roll Monkey Bread with Cream Cheese Glaze is a quick and easy pull-apart bread made with canned biscuit dough, coated in cinnamon sugar, and topped with a tangy cream cheese glaze. Perfect for brunch or breakfast, it’s a crowd-pleaser that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 2 cans (16.3 oz each) refrigerated biscuit dough (Pillsbury Grands! Homestyle or Buttermilk)
  • 1/2 cup (1 stick) unsalted butter, melted and divided
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in lower third of oven. Generously grease a 10-12 cup Bundt pan with butter or non-stick spray.
  2. Open both cans of biscuits and separate individual biscuits. Using a sharp knife or pizza cutter, cut each biscuit into 4 equal pieces (about 64 pieces total).
  3. In a small bowl, mix together granulated sugar, brown sugar, and cinnamon. Whisk until evenly combined. Set aside. In another small bowl, melt 4 tablespoons (half the butter) and set aside to cool slightly.
  4. Working in batches, dip each biscuit piece into the melted butter, then roll it in the cinnamon-sugar mixture. Place coated pieces evenly in the prepared Bundt pan, layering loosely without pressing down.
  5. In a small saucepan over medium heat, melt the remaining 4 tablespoons of butter with any leftover cinnamon-sugar mixture. Add vanilla extract and salt. Stir constantly until butter is melted and sugar is dissolved, about 2-3 minutes, until bubbling gently.
  6. Pour the brown sugar-butter mixture evenly over the biscuit pieces in the Bundt pan. Use a spatula to scrape every last drop.
  7. Place the Bundt pan on a baking sheet and bake for 25-30 minutes, until top is deep golden brown and edges are bubbling. If top browns too quickly, tent loosely with foil after 20 minutes.
  8. Remove from oven and let cool in the pan for exactly 5 minutes. Set a timer.
  9. While cooling, make the glaze: In a medium bowl, beat softened cream cheese until smooth. Add sifted powdered sugar and 1/2 teaspoon vanilla extract, beat until combined. Add milk one tablespoon at a time, beating after each addition, until glaze is thick but pourable (slightly thicker than heavy cream).
  10. Place a large serving plate upside down over the Bundt pan. Using oven mitts, carefully flip the pan over onto the plate. Lift the pan straight up. If any pieces stick, gently pry them loose and place back on top.
  11. Drizzle cream cheese glaze generously over the warm monkey bread, letting it cascade down the sides. Serve immediately while warm and gooey.

Notes

The butter toss is non-negotiable for coating adhesion. Don’t overcrowd the pan; leave space for pieces to expand. The 5-minute rest after baking is crucial for clean release. Glaze while warm, not hot. For make-ahead, assemble in pan the night before, refrigerate, and bake next morning adding 5-7 minutes. Store leftovers at room temperature for up to 2 days; do not refrigerate. Freeze baked and glazed monkey bread for up to 3 months.

Nutrition

Keywords: monkey bread, cinnamon roll, pull-apart bread, cream cheese glaze, easy breakfast, brunch recipe, biscuit dough

Find it online: https://twinkletaste.com/best-easy-cinnamon-roll-monkey-bread-with-cream-cheese-glaze/