Description
A warm, gooey, and irresistible treat perfect for brunch or a cozy morning at home. This pull-apart monkey bread combines soft biscuit dough with creamy cheesecake and sweet-tart raspberry swirls, all topped with a simple glaze. It’s a showstopper for family gatherings, weekend breakfasts, or any time you want a comforting, indulgent dessert.
Ingredients
For the Dough:
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2 cans refrigerated biscuit dough (16.3 oz each)
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1/2 cup unsalted butter, melted
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1/2 cup granulated sugar
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1 teaspoon cinnamon
For the Raspberry Cheesecake Filling:
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8 oz cream cheese, softened
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1/3 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 cup raspberry preserves or fresh raspberries, mashed
For the Glaze:
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1/2 cup powdered sugar
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2–3 tablespoons milk
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1/2 teaspoon vanilla extract
Optional Garnish:
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Fresh raspberries
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Mint leaves
Instructions
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Preheat the oven to 350°F (175°C). Grease a bundt pan with butter or non-stick spray.
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Combine granulated sugar and cinnamon in a bowl; set aside.
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Beat together cream cheese, powdered sugar, and vanilla until smooth. Fold in raspberry preserves or mashed raspberries.
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Cut each biscuit into quarters.
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Dip each dough piece into melted butter, then roll in cinnamon-sugar. Flatten slightly, place a spoonful of cheesecake filling in the center, and pinch dough around the filling to seal.
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Layer filled dough balls in the greased bundt pan until full.
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Bake 30-35 minutes, or until golden brown and cooked through. Check doneness with a toothpick.
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Whisk together powdered sugar, milk, and vanilla to make glaze. Adjust milk for consistency.
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Allow monkey bread to cool 10-15 minutes, drizzle glaze over top, and garnish with fresh raspberries and mint if desired.
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Serve warm, pulling apart with hands or a fork.
Notes
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Ensure cream cheese is softened for a smooth filling.
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Fresh raspberries are tart; preserves are sweeter—choose based on preference.
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Homemade biscuit dough can substitute canned dough for an artisanal touch.
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Store leftovers in an airtight container at room temperature for 1-2 days; reheat gently before serving.
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Unbaked, filled dough balls can be frozen and baked straight from frozen, adding a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes