Monkey Bread

Monkey Bread

Photo by Darlene S.

  • Prep Time


  • Total Time


  • Servings



  • 3

    cans (7.5 oz. each) refrigerated buttermilk biscuits

  • ¾

    cup granulated sugar

  • 1

    Tbsp. ground cinnamon

  • ½

    cup butter or margarine, melted

  • 4

    oz. (½ of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

  • ½

    cup powdered sugar

  • 1 to 2

    Tbsp. milk


1. CUT each biscuit into quarters. 2. MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat. 3. PLACE half the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan. 4. BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.


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