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Cheesecake filled Pretzel Monkey Bread

I was inspired to make this treat after I saw a recipe video on Facebook. It was a cheesy pretzel monkey bread that was baked in muffin tins. I did some research on what could be a good filling for sweet pretzels. I finally settled on using the same filling I make for my sopapilla cheesecake bars. These are very easy to make but take a little time because you have to fill and mold each piece. The biscuit dough used for this needs to be a non-flaky variety. I don't know exactly what will happen but I don't think you'll get the pretzel effect after it gets soaked. You can fill these with whatever you want which makes it a great way to customize for anyone.


Let's get started!!

Preheat the oven to 350°F and prepare a baking pan. Start the filling by whipping the cream cheese until smooth. Add in the sugar and vanilla until well combined.

Take out your biscuit dough of choice and working one biscuit at a time, slice it into fourths. To fill each piece, flatten the dough out then add a small amount of the filling. Then mold the dough around it to form a ball. Repeat until all the pieces are filled.

I made mine more unique by filling each piece with a different flavor. Chocolate hazelnut spread, pomegranate jelly, and raspberry preserves were my add-ins of choice. Add just a little bit then mix in and fill the biscuits as shown above.

To get the pretzel effect, boil a pot of water and add in the salt and baking soda. Once it's hit a rolling boil, add in the biscuits. Make sure to work in batches because they are ready to remove very quickly. They're ready to be removed from the water when they float back up to the top. Place them in the pan and arrange as desired. Brush the pieces with melted butter and sprinkle with cinnamon sugar. Bake for 15-20 minutes or until it resembles pretzels.



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