Maple Cream Cheese Monkey Bread – Mini Size: If you want a yummy, buttery, gooey pull-apart bread that you can have all to yourself, bake this best-ever recipe. All you need is milk, instant yeast, cream cheese, an egg, and a few other pantry staples. You bake them in cupcake or muffin tins…so you get single servings… and no sharing required. Ha! Now is when you can hear my hushed, evil voice saying: mine mine mine! All mine!
Recipe credit goes to Kaitlyn Wiener who created these for a best-ever bread baking contest at the Minnesota State Fair (Fleischmann’s Yeast, 2013).
Monkey Bread Made Easy
To get rolling on this maple cream cheese monkey bread recipe, you make a quick-rise, plump dough, cut it into squares, then wrap a cream cheese/maple syrup filling inside. Do a quick toss in a bowl of cinnamon and sugar. Drop them into muffin tins, top them with a butter/maple syrup sauce, and pop them in the oven! So darn simple, and so completely delish.
I really love the ease of working with instant yeast like Fleischmann’s RapidRise yeast. It’s fast acting and consistent (always reliable.) RapidRise yeast also works great in coffee cakes. Watch for one of those, another state fair winner, coming in the next couple weeks.
My niece Crystal and fellow Blue Ribbon Foodie was the lucky one to recreate these mini maple cream cheese monkey breads. She gave it two thumbs up and had this to say:
- This recipe was fun to make and a great chance to get kids involved because of the simplicity of the steps.
- The cream cheese filling adds a nice tang, especially when paired with the frosting and the sauce.
- If by chance they don’t all disappear, the mini monkey breads do reheat well, however I recommend eating them right away when the bread most soft and light, fresh out of the oven. Enjoy!
By the way, if you’re looking for a great full size monkey bread to make, try this pumpkin pull apart bread.
Crystal and Cyndi