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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/blueberry-monkey-bread-with-cream-cheese-glaze-recipe/