There is nothing more comforting than a big pile of sweet and sticky bread that’s been stuffed with a raspberry cheesecake filling and dunked in butter then rolled around in cinnamon and sugar. This Raspberry Cheesecake Monkey Bread will disappear just as quickly as it’s made.
The night before we packed up and left Canada, my good friend invited us over for one last dinner.
The highlight of the night was standing next to her in the kitchen, chatting and laughing about the last two years, while we worked together to make a cream cheese stuffed monkey bread for dessert.
She almost decided not to make it, but I’m so glad we did, because it was ridiculously delicious and gone in seconds!
The version she made was simply cream cheese rolled in cinnamon and sugar then a biscuit was wrapped around the cream cheese. It was dunked in butter then rolled in more cinnamon and sugar.
I wanted to give the dish a bright and fruity twist so I infused the cream cheese with raspberry preserves and also added some raspberry preserves to the nut topping.
It’s actually quite simple to make. All you need to do is line a fluted bundt pan with sliced almonds (walnuts or pecans would work too), then pour in a mixture of maple syrup, butter and raspberry preserves.
Side note- that syrup would be fantastic on pancakes… just sayin.
I found that making an assembly line of sorts made it easier and quicker to fill the biscuits. Just combine some cream cheese and more raspberry preserves in a bowl and then place it in a zip close bag. Snip the end off and then you can easily squeeze a small ball into the cinnamon and sugar mixture and roll it around.
Enclose the cream cheese filling in each biscuit by pinching the dough together. Then dunk the tops in butter and coat in cinnamon and sugar.
When you’ve done all the dough balls, pour any remaining butter and cinnamon and sugar over the top. Cause… why not!
Bake it for about 30 to 35 minutes and you’re ready to devour!
These are best served warm, so don’t delay in scarfing them down… I mean… daintily eat one, maybe two… 😉
I won’t tell you how many I ate. Let’s just say I needed a little sugar therapy after finding out that the carpet that I ordered to be placed in my bedroom, office and son’s room was put on back order. For three more weeks.
After I had my fair share of this monkey bread I took a deep breath and picked out some new carpet that will be put in next week. So it all worked out. 🙂
Apparently I need to make this more often to help with important decision making.
Raspberry Cheesecake Monkey Bread
- Preheat oven to 400 degrees F.
- Coat a 12 cup fluted bundt pan with non stick spray and then sprinkle in the sliced almonds into an even layer.
- Combine 2 tbsp of melted butter, maple syrup and 2 tbsp of raspberry preserves in a bowl and pour over the almonds. Set aside.
- In a small bowl whisk together the sugar and cinnamon until combined.
- Melt the remaining butter and place in a separate small bowl.
- Open the biscuits and flatten to 1/4 inch thickness on a clean surface.
- Use a fork to combine the cream cheese and remaining 2 tbsp raspberry preserves in a bowl. Transfer the cream cheese mixture to a zip close bag and snip off one corner so you can easily squeeze teaspoon size balls into the cinnamon-sugar mixture. Roll each cream cheese ball in the cinnamon sugar then place in the center of each flattened biscuit.
- Pinch the dough closed around the cream cheese filling then dip the tops of each biscuit in butter and roll in the cinnamon sugar. Place the dough balls cinnamon sugar side facing up in the bundt pan. Keep stacking them in an even layer until all dough balls are placed in pan.
- Drizzle any remaining butter and cinnamon sugar over the top and then bake for 30 to 35 minutes or until the bread is a golden brown.
- Remove from oven and invert onto serving platter immediately. Enjoy warm!
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