Cream Cheese Stuffed Monkey Bread

Prep Time: 30 min
Total Time: 1 hr 30 min
Servings: 8

A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury™ refrigerated crescents oozing with warm caramel and cinnamon.


  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 container (227 g) spreadable cream cheese
  • 2 cans (8 count each) Pillsbury™ refrigerated Original Crescents
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, melted


  1. Heat oven to 350°F. Grease 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; 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.

Expert Tips

  • Try fruit-flavored cream cheese in place of the plain cream cheese.
  • Store any remaining monkey bread in the refrigerator to keep the cream cheese food safe.