Monkey Bread With Cream Cheese Stuffing
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This monkey bread with cream cheese includes biscuits stuffed with cream cheese and covered in cinnamon, brown sugar, and pecans. It’s the most delicious and sweet breakfast or dessert to indulge in today.
Does the above description make anyone else drool or just me? This monkey bread with cream cheese recipe I’m sharing today is a deluxe version of the classic monkey bread recipe. It takes a few minutes more but really amps it up a notch and makes a great breakfast danish! We tend to have it for dessert or a special evening snack, though.
Now, some monkey bread recipes include a cream cheese glaze. But we’re going one extra step and stuffing each piece of biscuit with cream cheese. The cream cheese isn’t sweetened, so it creates the perfect balance between the sweetness of the brown sugar. The other ingredients include biscuits, cinnamon, white sugar, butter, and pecans. They combine to make a quick, easy, and delicious pull-apart bread that you can pop into the oven in minutes!
Each flaky yet soft biscuit piece is covered in cinnamon and sugar and stuffed with cream cheese. Then they’re placed in a bundt pan in a caramelized sauce made from butter, brown sugar, and pecans. Oh my goodness, my mouth is watering already just thinking of that delicious praline sauce.
The best part is, when you share this with family and friends, they’ll be in for a surprise when they pick up a biscuit and it’s filled with gooey cream cheese.
Recipe Ingredients
- Pecans (optional)
- Grands Jr biscuits
- Cinnamon
- Brown sugar
- White sugar
- Cream cheese (check out this post to learn how easy it is to make cream cheese at home).
- Butter
How to Make Money Bread with Cream Cheese Stuffing
Lightly grease a 9-inch round cake pan with cooking spray.
Place 1/2 a stick of butter (1/4 cup) in the cake pan and put this in the oven while it preheats just to give the butter time to melt.
In a bowl, stir together the cinnamon and sugar.
On a plate, cut your cream cheese into 24 to 28 cubes.
Oh, look! Our butter has done gone and melted!
Isn’t it nice when something does what we want it to?
Enjoy this moment while it lasts because goodness knows we don’t get many of these.
Sprinkle your brown sugar all over the top of that.
Now add your pecans.
Now take each biscuit and tear it into two layers.
Oh look, here are some cute little biscuits all torn into layers and then some whole biscuits up at the top awaiting their fate!
Once they’re all layered up, put a little cube of cream cheese in the center of each one.
Y’all, this isn’t all of the layers for one pan, it’s only half of them. Just wanted to point that out.
Then, fold the biscuits into little balls to cover up the cream cheese and press them a bit to seal them closed.
Now just roll them around in the cinnamon sugar mixture.
Arrange them on top of your pecans in the pan.
Do this until your pan is full.
Sprinkle a few more tablespoons of the cinnamon sugar mixture over your bread.
Cut up the remaining butter and scatter that over the top.
This is only 1/4 cup of butter but when you cut it up into little pieces it looks like I’m dropping 2 pounds on this thing doesn’t it?
Bake this in a 350 oven for 35 to 40 minutes, or until lightly browned all over the top.
Remove from the oven and let cook for 5 minutes before turning it out onto a plate.
Keep in mind that you have tiny little molten cream cheese centers so for some of us that means letting it cool, for others it means eating it as soon as possible!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. You can also wrap portions in foil and place them in the freezer for up to 3 months. Thaw overnight before reheating in the oven or air fryer.
Recipe Notes
- You can use any type of pan to make this stuffed monkey bread, including the traditional bundt cake pan or a 9×13-inch pan.
- You can substitute pecans for walnuts in this recipe or omit the nuts completely.
- Alternatively, add sliced apples, pears, raisins, or chopped berries on top of the pecans before adding the dough balls.
- If you want even more sweetness, you can drizzle a simple vanilla glaze over the top of the monkey bread before serving.
Recipe FAQs
What is monkey bread sauce made of?
The monkey bread sauce is like a caramelized pecan praline sauce, made with butter, brown sugar, and pecans. It’s so good, y’all.
What kind of nuts go in monkey bread?
The best nuts for monkey bread are pecans and walnuts.
Why do they call monkey bread monkey bread?
Monkey bread gets its name from the way you break off pieces of dough with your fingers like a monkey grooms a friend! Yes, really.
How do you make chocolate cream cheese monkey bread?
Sprinkle chocolate chips before adding the biscuit balls to the cake pan and on top before baking.
Check out these other fun breakfast recipes:
Overnight Stuffed French Toast
Ingredients
- 15 Grands Jr biscuits 1 large can and one small can or 2 large and cook the extras
- 1/2 cup butter
- 1 cup white sugar
- 1 cup light or dark brown sugar
- 1 tablespoon ground cinnamon
- 1 cup pecans
- 8 ounces cream cheese straight from the refrigerator
Instructions
- Preheat oven to 350. Prepare a 9-inch cake pan by lightly greasing it with cooking spray and placing 1/4 cup of butter (half of a stick) in it. Put this in the oven while it preheats just until the butter melts.1/2 cup butter
- Remove the pan from the oven and sprinkle the brown sugar over the melted butter. Sprinkle pecan pieces on top of that. Set aside.1 cup light or dark brown sugar, 1 cup pecans
- In a small bowl, stir together the cinnamon and white sugar. Set aside. Cut cold cream cheese into 24 small cubes and set aside.1 cup white sugar, 1 tablespoon ground cinnamon, 8 ounces cream cheese
- Divide each biscuit into two layers. Place a cube of cream cheese in the center of each layer and fold the biscuit dough around it, pressing to seal the cream cheese in. Roll each cream cheese-filled dough ball in the cinnamon sugar mixture and place them close together on top of the pecans in the cake pan. Repeat until the pan is full.15 Grands Jr biscuits
- Sprinkle a few tablespoons of the remaining cinnamon sugar mixture over the dough balls. Cut the remaining butter up into small pieces and scatter over the top of all of this.
- Bake at 350 for 30 minutes. Remove from oven and allow to cool for 5 minutes before turning out.
Nutrition
“Be strong when you are weak, brave when you are scared, and humble when you are victorious.”
~Unknown
So what name did your brother give you on. The day you were born, Sally Mae?
Poochie. Because he said I was ugly and I looked like a poochie dog. Pretty much everyone was in agreement so it stuck. 🙂
My family nickname growing up (and still)- was “doo-doo”- than shortened to “doo”.
I had a bowel movement the minute I was born… and my dad right away gave me my nickname! Lol!!
Also, my nieces and nephews call me “aunt Doo” and I love it!!
My dad called me Sister Lucy Lee. Who knows why! It was shortened to just Sister by my younger sister. Her sons called me Aunt Sister. My son, Jeremy, still answers to Jerm at age 39…even in public.
My husband and I have quite a few nicknames for our daughters, who are 14 and 12 years of age now. As a baby, I used to call my older daughter Erin, ‘Bunchie-girl’ because when I would go to her room to get her after her naps, she would snuggle and bunch herself up in my arms. When she and her sister Brenna, were just tiny toddlers (18 months apart!), I used to call Erin, ‘Peanut’ and Brenna, ‘Wee-nut’. My husband has had the good fortune over the years, of being around most mornings when it was time to get our girls up for preschool, then elementary, and now middle and high school. He started referring to Erin as ‘Bunny-girl’ and would say he was going to pick a baby bunny out of the “bunny-patch” when he would get her up in the mornings, followed by Brenna, who he nicknamed “birdie-girl” because she developed an affinity for pink flamingos at the age of 4, when we were on a trip to Niagara falls – she saw a stuffed flamingo in the National Geographic giftshop and fell in love. She carried that flamingo everywhere, including under her poncho on the ‘Maid-of-the-Mist’ ride at the falls. She will be a teenager next month, and she still loves flamingos! We also called Brenna ‘Birdie-girl’ because she has always been so petite and when she ran as a toddler, she reminded us of a little sandpiper bird on the beach. Their Grannie has since gotten into the act and calls them both ‘gooniebirds’. We also have nicknames for our German Shepherd dog and our longhaired tortoiseshell cat and our nieces and nephews, and the list goes on and on………..
My brother, who is younger, couldn’t say Linda and so called me LinLan Sue (In true Southern tradition I have two names Linda Sue, I call my daughter “Sweetie Bunch” so I think you are quite normal…..Great recipe
My name is Trena, so when my younger brothers were little, they couldn’t say my name, so the called me “Neno”. I am 51 years old and still have aunts and uncles that call me Neno! My brother that started it passed away at 18, so this name is so endearing to me. Just a note….add a few chocolate chips in with the cream cheese and it adds some chocolatey goodness!! I have made this a few times and my family LOVES it!! I use your recipes all the time and my family always loves them. Love your posts too! I always look forward to them!!! Thank you!
Love all the nicknames! My daughter #1 was “Tooh Bear” – that was how she pronounced Pooh Bear and she was obsessed with him, daughter #2 is “Sissy” and daughter #3 was “Spud” and “Tear-tear too-too”. Daughter #2 still answers to her nickname (short for “sister”, not for being a chicken – she’s serving in the Army!). I miss those days…