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Strawberry Cream Cheese Monkey Bread

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Stephanie Wise
Updated Jan 28, 2013
  • Pin
Strawberries and cream cheese are a classic combination, and they bring a fresh new taste to this sweet and gooey pull-apart bread.

Strawberry Cream Cheese Monkey Bread

  • Prep Time 15 min
  • Total 50 min
  • Servings 8
  • Ingredients 14
  • Pin

Ingredients

Dough

Coating

  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, melted

Filling

  • 1 cup sliced fresh strawberries

Glaze

  • 1 package (3 oz) cream cheese, softened
  • 3 tablespoons powdered sugar
  • 3 tablespoons milk
  • 1/4 teaspoon vanilla

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly spray fluted tube cake pan with cooking spray.
  • Step 
    2
    In large bowl, stir together dough ingredients until well combined. Transfer dough to lightly floured work surface. Divide dough into 24 pieces; roll each piece into a ball.
  • Step 
    3
    In small bowl, stir together brown sugar and 2 teaspoons cinnamon. Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture. Place coated balls in single layer to cover bottom of pan.
  • Step 
    4
    Spoon half of the strawberries over layer of dough. Dip 10 more balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in single layer over strawberries. Top with remaining strawberries. Dip remaining balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries.
  • Step 
    5
    Bake 25 to 30 minutes or until top is golden brown.
  • Step 
    6
    Meanwhile, in small bowl, beat together glaze ingredients until smooth and creamy. If necessary, add more powdered sugar or milk to create a smooth, thick glaze.
  • Step 
    7
    Remove bread from oven; cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Top warm bread with cream cheese glaze. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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