Blogger Stephanie Wise of Girl versus Dough combines the classic duo of cream cheese and strawberries into this sweet pull-apart bread.
Learn to make this recipe with our how-to article.
SAVE ON THIS RECIPE!
Monkey bread is best served the day it’s made, but if you want to store it and serve it another day, keep it covered, unglazed, in the refrigerator for up to two days. To reheat, place in 200°F oven until thoroughly heated. Top with glaze.
Don’t fret if the cream cheese glaze is initially too thick when you spoon it over the bread; it’ll spread and melt into a more even layer as it settles.
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