Cream Cheese Filled Cinnamon Roll Monkey Bread

I have great ideas for weekend breakfasts all the time.

I think about how on Saturday morning I am going to wake up and make a giant stack of pancakes, or dust off the waffle maker,  surprise my kids with a glorious stack of sugary carbs and be deemed greatest mom in all the land.


Unfortunately that doesn’t happen.  Besides being the worst pancake maker in history I tend to be more of an “idea” person.  Ideas fill my brain all the time, but the execution is where I get hung up.

So I decided to get my act together.


On the rare days that my kids aren’t eating cereal or Farina they do enjoy Monkey Bread.

If you are unfamiliar, Monkey Bread is small pieces of biscuits, usually rolled in sugar and cinnamon and baked into a cake form, so it pulls apart easily.

It’s something my kids like to help me make and I’ll take all the help I can get!


So I decided to amp-up the monkey bread that we usually have.

Instead of biscuits, I decided to use cinnamon rolls.  Simple.

ANNND I thought I would stuff each cinnamon roll with cream cheese.  It seemed obvious, don’cha think?

Cream Cheese Filled Cinnamon Roll Monkey Bread.

Start with 3 cans of these…

Use whatever brand you want…and don’t get hung up on the ounces or amounts or anything…please.  You won’t mess this up, its basically impossible.

Take a block of cream cheese and cut it into 24 small squares…one for every roll.

The assembly is easy…

Just flatten a cinnamon roll out, put a cube of cream cheese inside and fold the roll around it, pinching to seal.

Toss the rolls into your pan and repeat over and over…

Melt some butter and brown sugar together and pour it over top…

Bake it until it looks like this…

When you flip it out of the pan you are going to dance at the beauty.

Like really dance…I’m talking the Argentine Tango, not the Cabbage Patch.

And since there’s not enough going on here you should go ahead and add some icing.  It came in the can of cinnamon rolls, so it would be a shame not to use it.

I only used two cans of the frosting…because the other might have gone missing…or something.

Then you should eat.  And eat.  Annnd eat.

Weekend breakfast to the MAX!


On an unrelated note I’ve got some fun stuff up on my other site this week…

Jude Law needs your help people…his hair depends on it.

And some fun shoe and make-up talk!  Check it out.  GO NOW!



Cream Cheese Filled Cinnamon Roll Monkey Bread

  • Author: Cookies & Cups


  • 3 cans Cinnamon Rolls (12.4 oz, containing 8 rolls in each)
  • 1, 8 oz block cold cream cheese
  • 1 cup brown sugar
  • 1/2 cup butter, cut into cubes


  1. Preheat oven to 350°
  2. Spray a bundt or tube pan lightly with cooking spray.
  3. Cut your block of cream cheese into 24 small squares.
  4. Flatten each cinnamon roll with your fingers and place one square of cream cheese in the center of the flattened roll. Fold the roll around the cream cheese and pinch to seal. Place in prepared pan. Repeat with remaining rolls and cream cheese.
  5. In microwave safe bowl combine butter and brown sugar. Heat for approximately 1 minute until butter is melted. Stir together and pour over the cinnamon rolls.
  6. Bake 35-40 minutes until top is golden brown.
  7. Let cool in pan for 5 minutes and then flip pan onto a cake plate or platter.
  8. Drizzle with the frosting that came in the cinnamon roll cans, if desired.
  9. Serve warm


66 Responses

  1. Alaine

    I completely understand about being an “idea” person… Gotta have to make these for sure, and if they are half as good as the Peanut Butter Banana bread…well, this recipe will reside alongside the banana bread one!

  2. Adding cream cheese just made this the best and most incredible monkey bread!!! I love it!!!! I hear you on the “too many ideas” and “not enough execution” problem. My lists are way way too long.

  3. Paula Grant

    It’s very enticing. How many minutes did you prepare everything. Thanks for the recipe. Will try to remake it.


  4. First of all, I just have to say how impressed I am at your skills in photographing monkey bread. In my opinion, it is one of the hardest things to photograph, and I’ve thrown out a few recipes because I couldn’t make it look good. Your pictures are amazing! Second – YUM!!!

  5. Debra Kapellakis

    All I need is some of those canned cinnamon rolls available to me and I will make these. YUMMY! thank you for sharing

  6. Can I just tell you that I love you for using canned cinnamon rolls? I just adore that you took something and made it homemade, without making the entire thing from scratch! I mean seriously, who has the time for that?

    I think this will be making an appearance at my next brunch!

  7. Gracious! You are killing me with these cheese-stuffed treats. I still haven’t recovered from the cheese stuffed snickerdoodles! I made those last Christmas and my family loved them.

  8. i’m not sure which item of decadence i prefer, this or the awesome snickerdoodles you discussed earlier. this is too much of my favorite stuff back to back! 🙂

  9. That’s a whole chunk of yummy cream cheese oozing into your mouth….
    I think I stared at the picture for a full minute, not blinking.

    Then, I hit print….. I’m so making this Saturday morning.

  10. merri

    This is a fantastic idea. I am going to add just one thing. and i dont know if someone else came up with idea or not but, prepare the roll the same add the cream cheese fold and put in a muffin tin with muffin cup inserted drizzle and engoy. With only 2 in the household and being diabetic it would make it easier to control what is in it with out denying my partner to his joy in things sweet.

  11. Donna

    I went one step further, and rolled each piece in sugar/butter mix BEFORE adding it to the pan.
    Then I added pecans, and poured the butter/sugar (to which I added 1T cinnamon) mix on top. SERIOUSLY addicting. Next time i will be adding white chocolate chips.

  12. The filled layer in the middle reminds me of this gorgeous fudge tunnel chocolate cake I make on big gathering occasions. This will need to be done for the next breakfast-themed event though, for sure–thanks for sharing!

  13. Kara

    I was going to make monkey bread, but I came across this recipe and couldn’t resist trying it. It was delicious! Thank you for sharing!

  14. Lyndsay

    I’ve cooked this a few times bc it’s amazing! But every time I cook it the rolls that are touching each other still seem doughie when we eat it. I don’t want to cook it longer bc I’m worried it will be dried out or will burn. Any advice?

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