Cream Cheese-Stuffed Cinnamon Roll Monkey Bread
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.
Tasty Team
95% would make again
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 10 servings
- 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 358
- Fat 16g
- Carbs 50g
- Fiber 1g
- Sugar 31g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Grease 12-cup fluted bundt pan with nonstick spray.
- In a small bowl, mix together the sugar and cinnamon.
- 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.
- In a small bowl, whisk together the brown sugar and melted butter until smooth. Pour the mixture over the filled cinnamon roll balls.
- 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.
- Add the frosting from the cans of cinnamon rolls into a small microwave-safe bowl. Warm in the microwave for 30 seconds to loosen.
- Drizzle the icing over the monkey bread. Serve warm.
- Enjoy!
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