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Blueberry Monkey Bread with Cream Cheese Glaze Recipe

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★★★★★

4.5 from 122 reviews

Blueberry Monkey Bread is a delightful, pull-apart sweet bread loaded with fresh blueberries and wrapped in cinnamon sugar-coated dough balls. Topped with a luscious cream cheese glaze, this treat is perfect for breakfast or dessert and offers a delicious twist on traditional monkey bread with a vibrant blueberry sauce baked inside.

Ingredients

Scale

Dough 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

Blueberry Sauce Ingredients

  • 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 Coating for Dough

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

Cream Cheese Glaze

  • 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 for desired consistency)

Instructions

  1. Prepare the Dough: In a medium mixing bowl, combine warm milk, warm water, granulated sugar, and melted butter. Stir until sugar mostly dissolves, then add the active dry yeast. Let it rest for 5-10 minutes until the yeast becomes foamy, indicating activation.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and kosher salt. Add 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 and elastic, about 6-8 minutes. This develops the gluten and gives the bread structure.
  4. Let Dough Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
  5. Make Blueberry Sauce: In a medium saucepan over medium heat, add 1 cup of blueberries and granulated sugar. Stir until sugar dissolves and blueberries begin to pop. In a small bowl, whisk cornstarch and cold water until smooth; pour this mixture into the saucepan. Stir continuously until the sauce thickens, about 1 minute. Remove from heat, then stir in lemon juice, a pinch of kosher salt, and the remaining 1 cup of fresh blueberries. Set aside.
  6. Prepare Bundt Pan: Spray a 12-cup bundt pan thoroughly with non-stick cooking spray. This will help to easily release the monkey bread after baking.
  7. Prepare Dough Balls: Turn the risen dough onto a lightly floured surface and divide it into 36 equal pieces, approximately 1 inch each. Place the melted butter in one bowl, and in another bowl combine light brown sugar, cinnamon, and salt.
  8. Coat Dough Balls: Working one piece at a time, dip each dough piece into the melted butter, then roll it thoroughly in the cinnamon sugar mixture. Arrange 12 coated dough balls evenly in the bottom of the prepared bundt pan.
  9. Layer with Blueberry Sauce: Spoon about half of the blueberry sauce evenly over the first layer of dough balls.
  10. Add More Dough and Sauce: Add another 12 coated dough balls on top of the blueberry sauce layer, then spoon the remaining blueberry sauce over them. Finish by adding the last 12 coated dough balls to the pan. Discard any leftover cinnamon sugar mixture.
  11. Final Rise: Cover the bundt pan and let the dough rise in a warm place until doubled and dough balls almost reach the top of the pan, approximately 50-60 minutes.
  12. Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Uncover the pan and bake the monkey bread for 40-45 minutes, or until it’s deeply browned on top and edges. An instant-read thermometer inserted into the dough should register at least 190°F (88°C) indicating the bread is fully cooked.
  13. Cool and Remove from Pan: Allow the monkey bread to cool in the pan for about 5 minutes. Run a small knife around the edges to loosen it, then invert the bread onto a serving platter.
  14. Prepare Cream Cheese Glaze: In a medium bowl, mix the softened cream cheese and softened butter until smooth. Gradually stir in confectioners’ sugar and 1 tablespoon of whole milk, adding more milk as needed to achieve a smooth, pourable glaze consistency.
  15. Glaze the Monkey Bread: Drizzle the cream cheese glaze over the warm monkey bread just before serving for a rich and tangy finish.

Notes

  • Ensure milk and water are warmed to about 110°F to properly activate the yeast without killing it.
  • Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may release extra moisture.
  • Do not skip the risen time for the dough; it is crucial for soft, fluffy bread.
  • If the glaze is too thick, add milk a teaspoon at a time until desired consistency is reached.
  • This bread is best served warm; leftovers can be reheated gently in the oven.

Keywords: Blueberry Monkey Bread, pull-apart bread, sweet bread, cinnamon sugar bread, cream cheese glaze, breakfast bread, blueberry dessert

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