Store-bought biscuits turn into a breakfast stunner with this recipe Monkey Bread with Cream Cheese Glaze.
5 from 11 votes
Prep Time 10 minutesmins
Cook Time 32 minutesmins
Total Time 42 minutesmins
Servings 12servings
Ingredients
For the monkey bread:
2/3cupsugar
1 1/2teaspoonsground cinnamon
2(16.3-oz.) cans refrigerated biscuits
1cuppacked light brown sugar
3/4cupunsalted butter, melted
For the cream cheese glaze:
1(8-oz.) package cream cheese, at room temp
1/4cupwhole milk
1/2cupconfectioners’ sugar
2teaspoonsvanilla extract
Instructions
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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