Transform store-bought biscuit dough into an impressive breakfast treat with my go-to recipe for Monkey Bread with Cream Cheese Glaze.
When it comes to breakfast and brunch indulgences, monkey bread gets my vote for the easiest and most satisfying baked good, although scones are a very close second!
I’m all about anything packed with sugar and spice, especially when it comes to giving humble store-bought ingredients a well-deserved glow-up.
DIY dough is great, but when you need to get a fast, finger-friendly and family-approved breakfast on the table, it’s pre-made biscuit dough to the rescue!
The setup on this one is simple:
- Chop up the biscuits
- Toss them with a cinnamon-sugar mix
- Layer the coated biscuits with melted butter and brown sugar
Could we have stopped there? Absolutely. But if we’re really going to do this tried-and-tested breakfast treat any justice, a drizzle of cream cheese glaze is a must!
And just like that, you’ve baked up a gigantic cream cheese-frosted cinnamon roll with nooks and crannies loaded with cinnamon butter and perfect for pulling apart by taste-testers of all ages. Sweet success indeed!
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For the monkey bread:
- 2/3 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 2 (16.3-oz.) cans refrigerated biscuits
- 1 cup packed light brown sugar
- 3/4 cup unsalted butter, melted
For the cream cheese glaze:
- 1 (8-oz.) package cream cheese, at room temp
- 1/4 cup whole milk
- 1/2 cup confectioners’ sugar
- 2 teaspoons vanilla extract
Make the monkey bread:
- Preheat the oven to 350°F. Grease a 12-cup fluted bundt pan with cooking spray.
- In a large bowl, stir together the sugar and cinnamon.
- Separate the biscuits then cut each into four pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing them together so that all of the biscuits are coated.
- In a separate bowl, whisk together the brown sugar and melted butter.
- Add half of the butter mixture to the bottom of the bundt pan then add the biscuit pieces on top. Pour the remaining half of the butter mixture atop the biscuits then bake the monkey bread for 28 to 32 minutes or until it is cooked through.
- Remove the pan from the oven and allow the monkey bread to cool for 10 minutes in the pan while you make the cream cheese glaze.
Make the cream cheese glaze:
- In the bowl of a stand mixer, beat the cream cheese until smooth.
- Add the milk, confectioners’ sugar and vanilla extract and beat until smooth.
- Place a serving plate atop the bundt pan then holding the plate and the pan, invert the pan to flip the monkey bread onto it.
- Top the monkey bread with the cream cheese glaze and serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I love the fact that you don’t fill your ingredients list with links to the product sales. It is very frustrating having to rewrite the recipes to remove the links that fill up my computer memory.
I’m so glad you’ve been enjoying Just a Taste, Marianne!
This was a huge hit with my family!! They LOVED it. I’ll definitely be making this again.
I’m so happy to read this, Kristy!
This was my favorite childhood dish and making this with my mom really brought back those wonderful memories <3
Love reading this, Emma!
I usually make this in a Bundt pan, but I want to take it for tailgating and wanted to put it in a 13×9 pan for easy transport. What do you recommend for cooking time?
Hi Jill! I’m not sure what the bake time would be, but given that it would be much more shallow/spread out, I’d start around 20 to 25 minutes.
Thanks Kelly! That’s around what I was thinking, just wanted another opinion.
You are so welcome :)
We make this recipes least once a week! It is a fan favorite in our house! I usually add apple chunks or walnuts as well!
Love this! I’m so thrilled that your family has been enjoying the recipe, Brianna!
I’ve made the several times it is delicious it tastes just like a Cinnabon
So glad you’re enjoying the recipe, Lisa!
Was deliciois!! Easy and fast. I can remember my mom making something like this 50 years ago!! I shared on Facebook!!
I’m so thrilled you enjoyed the recipe, Sherry! And thanks so much for sharing it on Facebook!
Had this with an avocado BLT, simply AMAZING!
I’m thrilled you enjoyed the recipe, Jeanne!
Very very good, adding it to my favorites.
I’m so thrilled you enjoyed the recipe!
So easy and so delicious!
I’m so thrilled you enjoyed the recipe, Beth!