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Cream Cheese Cinnamon Roll Monkey Bread

  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 12

Monkey Bread doesn’t have to take all morning if you use Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls. Wrapping each dough ball in a square of cream cheese adds a melt-in-your-mouth surprise to the dish. MORE + LESS -

Angie McGowan
December 11, 2013


package (8 oz) cream cheese
cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing
cup butter, cut into pieces


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  • 1
    Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
  • 2
    Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
  • 3
    Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
  • 4
    Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick. Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
  • 5
    Place cream cheese-filled dough balls in pan. Place butter pieces on top.
  • 6
    Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
  • 7
    Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.

Expert Tips

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

For an even sweeter monkey bread, roll each square of cream cheese in brown sugar before rolling into dough.

Nutrition Information

No nutrition information available for this recipe

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