This fun Cherry Cheesecake Monkey Bread is a sweet treat that combines gooey bread with creamy cheesecake and cherry goodness. It’s perfect for sharing or enjoying all by yourself!
You won’t believe how easy it is to pull apart those soft, cinnamon-sugar-coated pieces. I like to serve it warm, and let’s be real, it’s hard to resist sneaking a piece before it hits the table! 😋
Key Ingredients & Substitutions
Biscuit Dough: I love using refrigerated biscuit dough for this recipe because it’s convenient. You can substitute with homemade biscuit dough if you’re up for it or even use crescent roll dough for a slightly different texture!
Cream Cheese: The cream cheese brings a lovely richness. If you’re dairy-free, try a vegan cream cheese alternative—there are some great options available now that still taste delicious.
Cherry Pie Filling: Canned cherry pie filling is super easy, but you can make your own with fresh cherries and sugar. You could also use other fruits like blueberries or peaches if you’re feeling adventurous!
Brown Sugar: Brown sugar adds depth and flavor. If you’re out, you can use white sugar, but it won’t give the same caramel-like taste. For a healthier option, try coconut sugar.
How Do I Ensure Perfect Cinnamon-Sugar Coating?
Getting that tasty cinnamon-sugar coating just right is key to this dish. Here’s how to do it well:
- When dipping the biscuit pieces in butter, make sure they are fully coated, but not dripping. This helps the sugar stick better.
- Use a good amount of the cinnamon-sugar mixture, rolling the biscuit pieces generously. The more sugar, the sweeter and more delightful the bites will be!
- Make sure to mix the cream cheese and cherry filling in gently, ensuring every piece of biscuit is covered. This creates those gooey cheesecake pockets.
Taking the time to achieve this will make your monkey bread even more delicious!
Cherry Cheesecake Monkey Bread
Ingredients:
- 2 (16 oz) cans refrigerated biscuit dough (such as Pillsbury Grands)
- 8 oz cream cheese, softened and cut into small cubes
- 1 cup cherry pie filling (canned or fresh cherries with sugar)
- 1 cup granulated sugar, divided
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful Cherry Cheesecake Monkey Bread takes about 15 minutes to prepare and around 35-40 minutes to bake. After baking, let it cool for a bit before flipping it over onto your serving plate. All in all, you’ll need about an hour to enjoy this sweet treat at home!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s happening, take a bundt pan or a deep baking dish and grease it well with butter or nonstick spray. This is important to help the monkey bread come out easily later!
2. Mix Cinnamon and Sugar:
In a small bowl, combine 1/2 cup of the granulated sugar with the ground cinnamon. Stir it well to ensure the cinnamon is evenly distributed. Set this bowl aside for now.
3. Prepare the Biscuit Dough:
Open both cans of biscuit dough and cut each biscuit into four equal pieces. This will create bite-sized pieces that are perfect for pulling apart!
4. Coat the Biscuit Pieces:
Take a piece of biscuit, dip it into the melted butter, and then roll it in the cinnamon-sugar mixture until it’s well-coated. Place these coated pieces into a large mixing bowl—repeat this for all the biscuit pieces!
5. Add Cream Cheese and Cherries:
Next, gently add the cubes of cream cheese and dollops of cherry pie filling to the bowl. Carefully toss everything together, ensuring the biscuit pieces still have that lovely cinnamon-sugar coating.
6. Create the Butter Sugar Syrup:
In a small saucepan, combine the remaining 1/2 cup of granulated sugar and the brown sugar with the melted butter. Stir it over medium heat until everything is melted and combined, creating a syrupy mixture.
7. Assemble the Monkey Bread:
Layer the coated biscuit pieces, cream cheese, and cherries directly into your prepared bundt pan, ensuring an even distribution throughout. This adds to the fun when you pull it apart later!
8. Pour the Syrup:
Drizzle the warm butter and sugar syrup evenly over the layered biscuit mixture in the pan. This step will contribute to the gooey, sweet flavor as it bakes.
9. Bake:
Place the bundt pan in the preheated oven and bake for about 35-40 minutes. You’ll know it’s ready when the biscuit pieces are golden brown, and a toothpick inserted should come out clean, even if there’s some cherry sauce on it.
10. Cool and Serve:
Once baked, let the monkey bread sit in the pan for about 10-15 minutes to cool slightly. Then, carefully invert it onto a serving plate—this part can get a little messy but it’s so worth it!
11. Finishing Touch:
If you want to make it even more special, dust the top with powdered sugar before serving. Then, dig in! Pull apart those yummy pieces to enjoy the warm, gooey cherry and creamy cheesecake goodness.
This Cherry Cheesecake Monkey Bread is a delightful fusion of flavors and textures that everyone will love. Perfect for brunch, dessert, or just because! Enjoy!
Can I Use Frozen Biscuit Dough Instead?
Yes, you can use frozen biscuit dough! Just be sure to thaw it completely in the refrigerator before cutting and using it in the recipe. Follow the same instructions as you would for refrigerated dough.
What Can I Substitute for Cherry Pie Filling?
If you don’t have cherry pie filling, you can use fresh or frozen cherries mixed with a bit of sugar, or substitute with other fruits like blueberries, strawberries, or peaches, depending on your preference!
How Should I Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, you can keep it in the fridge for about 5 days. Reheat in the oven or microwave before serving to bring back the gooey texture.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything the night before by assembling the biscuit pieces and layering them in the pan, then cover and refrigerate. Bake it fresh in the morning for a delightful breakfast treat!