Cream Cheese Stuffed Monkey Bread

Cream Cheese Stuffed Monkey Bread


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A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury® crescent dough oozing with warm caramel and cinnamon.

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Serving Size / Yield

8 servings


  • 1/4 C. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1 8 oz. container honey-nut cream cheese
  • 2 8 oz. cans Pillsbury® refrigerated crescent dinner rolls
  • 3/4 C. brown sugar
  • 1/2 C. butter, melted

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  1. Heat oven to 350 degrees. Grease a 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.

  2. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).

  3. Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.

  4. Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.

  5. Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.

Recipe courtesy of Pillsbury.


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