As the summer is coming to an end, I’m reluctantly starting to think about autumn flavors. I love pumpkin and maple just as much as the next person but I saw Pinterest blowing up with all things pumpkin towards the end of July. Really? How is that possible? I don’t know about you, but I’m hanging on to these last (technical) days of summer just a little bit longer with this Cherry Cheesecake Monkey Bread.
I’m a huge fan of breads that can be pulled apart and eaten with your fingers. They’re so easy to make. Not to mention, they’re always great for feeding a crowd. Brunch anyone? The flavor possibilities are pretty endless, from sweet to savory bread is a blank slate for whatever you want to stuff in there. Cut into a big boule of crust fresh bread and fill it with cheese, jalapeños and bacon. Viola! You’ve got this crazy good Jalapeño Popper Bread recipe which makes a great appetizer for watching a game.
Or maybe you want something on the sweeter side? Then maybe this S’mores Pull Apart Bread is more your speed. Graham cracker crumbs coat tender dough that’s then layered with smooth, creamy melted marshmallows and chocolate chips. Pop that baby in the oven and you’ve got s’mores in your oven any time you want! No fire needed.
When it came to this Cherry Cheesecake Monkey Bread Recipe I channeled the s’mores version a bit, rolling tender dough in graham cracker crumbs makes it ever so “cherry cheesecake-esque.” Maybe I’m finding fewer fresh cherries at the market but this bread you won’t need them. Using canned cherry filling let’s you pile on those sweet cherries long after summer’s bounty has come and gone. The icing on the cake (pun intended) is a fluffy, sweet cream cheese icing. All the elements of cherry cheesecake in a delightfully delicious pull apart bread.