Blueberry Monkey Bread with Cream Cheese Glaze Recipe

Introduction

This Blueberry Monkey Bread is a delightful twist on the classic pull-apart bread, bursting with fresh blueberries and a sweet cinnamon glaze. Perfect for a weekend brunch or a cozy dessert, it’s fun to make and even more fun to eat.

Ingredients

• ¾ cup (184 g) whole milk, heated to 110°F
• ½ cup water, heated to 110°F
• ¼ cup (50 g) granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 ¼ teaspoons (1 packet) active dry yeast
• 3 ¼ cups (406 g) all-purpose flour
• 2 teaspoons kosher salt
• 2 cups (296 g) fresh blueberries, divided
• 1 tablespoon granulated sugar
• ½ teaspoon cornstarch
• 1 teaspoon cold water
• 1 teaspoon lemon juice
• 1 pinch kosher salt
• 6 tablespoons unsalted butter, melted
• 1 cup (200 g) light brown sugar, packed
• 2 teaspoons cinnamon
• ½ teaspoon kosher salt
• 4 ounces (½ package) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• ⅔ cup (83 g) confectioners’ sugar
• 1 tablespoon whole milk, or more as needed

Instructions

1. Step 1: In a medium bowl, combine the warm milk, warm water, granulated sugar, and melted butter. Stir until the sugar is mostly dissolved. Add the yeast and let it rest until foamy, about 5-10 minutes.
2. Step 2: In the bowl of a stand mixer fitted with a dough hook, mix the flour and kosher salt. Add the yeast mixture and mix on low speed until combined.
3. Step 3: Increase the mixer speed to high and knead the dough until smooth and elastic, about 6-8 minutes.
4. Step 4: Transfer the dough to a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
5. Step 5: While the dough is rising, make the blueberry sauce. In a medium saucepan over medium heat, add 1 cup of blueberries and 1 tablespoon sugar. Stir until the sugar dissolves and the berries start to pop.
6. Step 6: Whisk together the cornstarch and cold water in a small bowl. Pour this mixture into the saucepan and stir until the sauce thickens, about 1 minute.
7. Step 7: Remove the pan from heat and stir in the lemon juice, a pinch of kosher salt, and the remaining 1 cup of blueberries. Set aside.
8. Step 8: Spray a 12-cup bundt pan with non-stick cooking spray and set aside.
9. Step 9: Prepare two small bowls: one with the melted butter, the other with brown sugar, cinnamon, and kosher salt mixed together.
10. Step 10: Turn the risen dough out onto a lightly floured surface and divide it into 36 equal pieces, about 1 inch each.
11. Step 11: Working one piece at a time, coat each dough ball in melted butter, then roll in the brown sugar mixture until fully coated.
12. Step 12: Arrange 12 coated dough pieces in the bottom of the prepared bundt pan. Spoon half of the blueberry sauce over them. Repeat with another 12 dough pieces and the remaining blueberry sauce. Finish by layering the last 12 dough pieces on top.
13. Step 13: Cover the pan and let the dough rise until doubled and nearly reaching the top of the pan, about 50-60 minutes.
14. Step 14: Preheat the oven to 350°F (175°C). Uncover the pan and bake until the bread is deeply browned on top and edges, 40-45 minutes. Use an instant-read thermometer to check for an internal temperature of at least 190°F.
15. Step 15: Let the monkey bread cool for 5 minutes, then run a small knife around the edges and invert it onto a serving platter.
16. Step 16: Make the glaze by mixing softened cream cheese and butter until smooth. Stir in confectioners’ sugar and milk, adding more milk as needed to reach a pourable consistency.
17. Step 17: Drizzle the glaze over the warm monkey bread and serve.

Tips & Variations

• Use frozen blueberries if fresh aren’t available, but thaw and drain them well to avoid excess moisture.
• For extra flavor, add a teaspoon of vanilla extract to the glaze.
• Try substituting lemon zest in the blueberry sauce for a fresh citrus twist.
• If you don’t have a bundt pan, a deep round cake pan will work, though the shape will differ.

Storage

Store leftover monkey bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the microwave for 15-20 seconds or warm the entire loaf in a 300°F oven for 10-15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dough and assemble the monkey bread the night before. Cover tightly and refrigerate overnight, then let it come to room temperature and rise before baking.

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used, but be sure to thaw and drain them well to prevent excess liquid from making the dough soggy. You may also need to reduce the sauce liquid slightly.

Blueberry Monkey Bread with Cream Cheese Glaze Recipe

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★★★★★

4.6 from 652 reviews

This Blueberry Monkey Bread is a delightful, pull-apart sweet bread featuring tender dough pieces coated in cinnamon sugar, layered with a luscious homemade blueberry sauce, and finished with a creamy cream cheese glaze. This treat combines the softness of classic monkey bread with fresh blueberry bursts and a tangy-sweet glaze, making it perfect for breakfast, brunch, or dessert.

• Author: Lila
• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• ¾ cup (184 g) whole milk, heated to 110°F
• ½ cup water, heated to 110°F
• ¼ cup (50 g) granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 ¼ teaspoons (1 packet) active dry yeast
• 3 ¼ cups (406 g) all-purpose flour
• 2 teaspoons kosher salt

Blueberry Sauce

• 1 cup (148 g) fresh blueberries
• 1 tablespoon granulated sugar
• ½ teaspoon cornstarch
• 1 teaspoon cold water
• 1 teaspoon lemon juice
• 1 pinch kosher salt
• 1 cup (148 g) fresh blueberries (additional)

Sugar Mixture

• 6 tablespoons unsalted butter, melted
• 1 cup (200 g) light brown sugar, packed
• 2 teaspoons cinnamon
• ½ teaspoon kosher salt

Glaze

• 4 ounces (½ package) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• ⅔ cup (83 g) confectioners’ sugar
• 1 tablespoon whole milk, more as needed for consistency

Instructions

1. Prepare the dough mixture: In a medium bowl, combine the warm milk, warm water, granulated sugar, and melted butter. Stir until the sugar mostly dissolves, then add the active dry yeast. Let this mixture rest in a warm spot until it becomes foamy, about 5-10 minutes, signaling the yeast is activated.
2. Mix flour and salt, then add yeast mixture: Using a stand mixer fitted with a dough hook, combine the all-purpose flour and kosher salt. Pour in the yeast mixture and mix on low speed until just combined.
3. Knead the dough: Increase the mixer speed to high and knead the dough until it becomes smooth, elastic, and slightly sticky, about 6-8 minutes.
4. Let the dough rise: Transfer the dough to a greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm area for about 1 hour, or until it doubles in size.
5. Make the blueberry sauce: In a medium saucepan over medium heat, add 1 cup of blueberries and granulated sugar. Stir gently as the sugar dissolves and the berries start to release their juices and pop.
6. Thicken blueberry sauce: In a small bowl, whisk together cornstarch and cold water until smooth. Pour this slurry into the simmering blueberries and stir continuously until the sauce thickens, about 1 minute.
7. Finish blueberry sauce: Remove the saucepan from heat. Stir in the lemon juice, a pinch of kosher salt, and the remaining 1 cup of fresh blueberries. Set aside to cool slightly while preparing the dough pieces.
8. Prepare the bundt pan: Spray a 12-cup bundt pan thoroughly with non-stick cooking spray to prevent sticking.
9. Prepare sugar coating bowls: In one small bowl, pour the melted butter. In another bowl, combine the light brown sugar, cinnamon, and kosher salt.
10. Divide and coat dough pieces: Turn the risen dough onto a lightly floured surface and divide into 36 equal pieces, about 1 inch each. One at a time, dip each piece in melted butter, then roll it in the cinnamon sugar mixture until fully coated.
11. Layer dough and blueberry sauce: Place 12 pieces of the coated dough evenly in the bottom of the prepared bundt pan. Spoon half of the blueberry sauce over these dough pieces. Repeat with another 12 coated dough pieces and the remaining blueberry sauce. Finally, top with the last 12 dough pieces, discarding any leftover sugar mixture.
12. Final rise: Cover the assembled monkey bread loosely with plastic wrap or a towel. Let it rise in a warm place until the dough balls nearly reach the top of the bundt pan and have doubled in size, about 50-60 minutes.
13. Preheat the oven and bake: Preheat oven to 350°F (175°C). Remove the cover and bake the monkey bread until deeply browned on top and edges, about 40-45 minutes. Verify doneness by ensuring an instant-read thermometer inserted into the center reads at least 190°F (88°C).
14. Cool and unmold: Allow the bread to cool for about 5 minutes in the pan. Then, slide a small knife around the edges to loosen it, invert onto a serving platter, and lift the bundt pan off gently.
15. Make cream cheese glaze: In a medium bowl, beat softened cream cheese and softened butter until smooth. Gradually stir in confectioners’ sugar and 1 tablespoon of whole milk. Add more milk if needed to reach a smooth, pourable consistency.
16. Glaze and serve: Drizzle the cream cheese glaze generously over the warm blueberry monkey bread before serving for a luscious finish.

Notes

• Use fresh blueberries for best flavor and texture.
• Ensure milk and water are heated to about 110°F to activate yeast properly without killing it.
• For a more pronounced cinnamon flavor, adjust sugar and cinnamon ratio in the sugar mixture.
• Let the bread cool slightly before glazing to prevent glaze from melting and soaking in too much.
• This recipe can be prepared a day ahead by assembling the monkey bread and refrigerating overnight; allow it to come to room temperature and rise before baking.
• Use a bundt pan size of approximately 12 cups capacity for best results.
• Check bread doneness with a thermometer instead of just time to avoid under- or over-baking.

Keywords: blueberry monkey bread, sweet pull-apart bread, cinnamon sugar bread, blueberry breakfast bread, cream cheese glaze monkey bread