Description
This Monkey Bread with Cream Cheese is a rich, pull-apart treat made with refrigerated biscuits, caramel sauce, chopped pecans, and surprise cream cheese centers. Sticky, sweet, and golden—it’s the perfect brunch or dessert centerpiece.
Who Is This Recipe For?
Perfect for:
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Anyone who loves easy, crowd-pleasing sweets
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Families looking for a fun weekend bake
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Hosts needing a make-ahead party treat
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Fans of The Pioneer Woman’s cozy classics
Why It’s Great
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Buttery caramel glaze + melty cream cheese
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Easy to make with store-bought biscuits
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Perfect for sharing—just pull apart and enjoy
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Great for brunches, holidays, or dessert
Ingredients
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½ cup butter or margarine
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½ cup chopped pecans
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1 cup brown sugar
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¼ tsp cinnamon
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2 tbsp water
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2 cans refrigerated biscuits
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8 oz cream cheese
Instructions
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Preheat oven to 375°F. Grease a Bundt pan.
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Melt butter; stir in brown sugar, water, cinnamon, and remaining pecans. Lightly boil for 2 minutes.
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Sprinkle ¼ cup pecans into prepared pan.
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Cut biscuits in half and cream cheese into 40 pieces.
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Flatten biscuit halves, wrap each around a cream cheese piece, and form into balls.
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Layer 20 balls in the pan; pour over half the caramel sauce.
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Repeat with remaining balls and sauce.
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Bake for 25 minutes. Cool slightly, then invert and serve warm.
Kitchen Equipment Needed
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Bundt pan
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Saucepan
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Knife and cutting board
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Oven
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Measuring cups/spoons
Storage
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Fridge: Store leftovers up to 3 days
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Reheat: Microwave for 10–20 seconds or warm in oven
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Freezer: Freeze baked bread for up to 1 month (wrap tightly)
FAQ
Can I skip the cream cheese?
Yes—still delicious without it!
What biscuits work best?
Use any flaky refrigerated biscuit dough.
Can I prep this the night before?
Yes! Assemble, cover, and refrigerate. Bake fresh in the morning.
Conclusion
This Cream Cheese Monkey Bread is the ultimate sticky-sweet treat with gooey centers and a buttery pecan topping. It’s a guaranteed crowd-pleaser that’s as fun to pull apart as it is to eat!
