Blueberry Cream Cheese Monkey Bread
Indulge in the heavenly fusion of flavors with this Blueberry Cream Cheese Monkey Bread—an irresistible twist on the classic pull-apart bread! Perfectly golden biscuit dough is stuffed with creamy cubes of rich cream cheese, then layered with juicy bursts of fresh blueberries. Coated in a warm cinnamon-sugar blend and topped with a luscious brown sugar-butter glaze, this dessert bakes up into a gooey, caramelized masterpiece you won’t be able to resist. Simple to prepare with convenient canned biscuit dough, this recipe is ideal for breakfast, brunch, or a show-stopping dessert for any occasion. Serve it warm and watch as this decadent treat disappears in an instant!
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Recipe Information
Ingredients
- 2 packages (16.3 oz each) Canned biscuit dough
- 1.5 cups Blueberries
- 8 oz Cream cheese
- 0.75 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with nonstick cooking spray to prevent sticking.
Cut the cream cheese into 20 small cubes, approximately 1/2 inch each. Set aside.
Open the canned biscuit dough and separate each biscuit. Cut each biscuit into quarters, creating small pieces.
In a medium bowl, mix together the granulated sugar and ground cinnamon. Toss the biscuit pieces in the mixture until evenly coated.
Take a piece of coated biscuit dough and flatten it slightly in your hand. Place a cube of cream cheese in the center, then pinch the dough around it to seal. Repeat with remaining dough and cream cheese.
Layer half of the stuffed biscuit pieces into the prepared bundt pan. Sprinkle half of the blueberries on top.
Add the remaining stuffed biscuit pieces on top, followed by the rest of the blueberries.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and vanilla extract until combined and smooth. Remove from heat and pour the mixture evenly over the layers in the bundt pan.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is cooked through. If the top starts to brown too quickly, tent it with aluminum foil.
Remove from the oven and let the monkey bread cool in the pan for 10 minutes. Carefully invert it onto a serving plate.
Serve warm and enjoy the gooey blueberry and cream cheese goodness!
Nutrition Facts
Calories |
4948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.5 g | 302% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 7976 mg | 347% | |
| Total Carbohydrate | 652.5 g | 237% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 314.6 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
