This cream cheese-stuffed cinnamon roll monkey bread recipe is easy to whip up over the weekend and will add a sweet touch to any brunch. Instead of using biscuit dough, this recipe uses premade cinnamon rolls; not only do they taste great, but they also come with their own glaze, which saves time and money.
Cook Time
40 minutes
Total Time
1 hr 10 min
Yield
10 servings
Ingredients
nonstick cooking spray, for greasing
½ cup granulated sugar (100 g)
1 teaspoon ground cinnamon
2 cans refrigerated cinnamon rolls
4 oz cream cheese (110 g), cut in 1 teaspoon pieces
½ cup brown sugar (100 g)
½ cup unsalted butter (60 g), melted, 1 stick
Nutrition Info
Calories 364
Fat 17g
Carbs 50g
Fiber 1g
Sugar 31g
Protein 4g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease 12-cup fluted bundt pan with nonstick spray.
2. Step
In a small bowl, mix together the sugar and cinnamon.
3. Step
Open the cans of cinnamon rolls. Cut each roll in half, then flatten each piece into a circle with your fingers. Place a piece of cream cheese in the center of the dough round. Fold the dough over the cream cheese to seal and roll into a ball. Toss in the cinnamon sugar. Place in the prepared bundt pan. Repeat with remaining dough pieces.
4. Step
In a small bowl, whisk together the brown sugar and melted butter until smooth. Pour the mixture over the filled cinnamon roll balls.
5. Step
Bake the monkey bread for 35–40 minutes, or until golden brown. Let cool in the pan for 5–10 minutes, until cool to the touch, then invert onto a serving platter.
6. Step
Add the frosting from the cans of cinnamon rolls into a small microwave-safe bowl. Warm in the microwave for 30 seconds to loosen.
7. Step
Drizzle the icing over the monkey bread. Serve warm.