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Best Cinnamon Roll Monkey Bread with Cream Cheese Glaze

Cinnamon Roll Monkey Bread - featured image

A comforting, pull-apart holiday treat made with canned biscuits, cinnamon sugar, and a tangy cream cheese glaze. This easy recipe delivers bakery-style flavor with minimal effort.

Ingredients

Scale
  • 1 can (16.3 oz) refrigerated biscuit dough (large tube)
  • 1 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 4 oz cream cheese, softened (full-fat block)
  • 1/2 cup powdered sugar, sifted
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with non-stick baking spray.
  2. In a large shallow bowl, whisk together granulated sugar and ground cinnamon.
  3. Separate biscuit dough into halves or quarters. Toss pieces in melted butter until fully coated, then roll in the cinnamon-sugar mixture.
  4. Place coated biscuits into the prepared Bundt pan in a random, haphazard pile.
  5. Optional: Let assembled bread rest in the pan for 15 minutes.
  6. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly after 25 minutes.
  7. Cool in the pan for 10 minutes, then invert onto a serving platter and cool for another 10 minutes.
  8. While bread cools, beat softened cream cheese until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk. Beat until combined and pourable.
  9. Drizzle warm cream cheese glaze over the inverted monkey bread. Serve warm.

Notes

Ensure biscuits are cold when working with them to maintain structure. Use full-fat block cream cheese for the glaze to prevent it from being too runny. Allow the bread to cool for 10 minutes before inverting to prevent collapse. For dairy-free options, use plant-based butter and cream cheese alternatives.

Nutrition

Keywords: monkey bread, cinnamon roll, cream cheese glaze, holiday breakfast, easy dessert, pull-apart bread, biscuit dough recipe