Tag Archives: breakfast

Cream Cheese Stuffed Coffeecake with Cinnamon Streusel

If there’s one recipe I’ve been perfecting during quarantine, it’s coffee cake. Specifically this coffee cake.

cream cheese stuffed coffee cake with cinnamon streusel - Mrs. Dessert Monster

It’s been an adjustment having 3 square meals a day as a family of 4. We are very fortunate that my husband has been working from home & will continue to do so for some time. We’ve really loved all of the extra time we’re spending together as a family – praise the Lord for some of the good that has come out of a terrible situation. However, this has meant he’s home for breakfast & lunch every single day. Before all of this we’d only have breakfast together on the weekends. Cold cereal & breakfast bars get pretty old when we have a lot more time in the mornings. Hence this coffee cake.

cream cheese stuffed coffee cake with cinnamon streusel - Mrs. Dessert Monster

I’ve mentioned before how sweetened cream cheese has become my new thing, & this recipe features it beautifully. The cake part itself is really simple; it’s the filling & the streusel that really make this recipe.

cream cheese stuffed coffee cake with cinnamon streusel - Mrs. Dessert Monster

If you prepare the cream cheese ahead of time, you can be eating warm coffee cake in the morning in about 45 minutes – most of that being bake time.  What I love about this recipe is that it’s perfectly delicious as written, but also totally customizable. Add more spices to the streusel. Use strawberry cream cheese. The sky is the limit.

Cream Cheese Stuffed Coffeecake with Cinnamon Streusel

Makes one 8″ x 8″ coffeecake

For the cake:

  • 1/2 cup oil
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup any milk
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

For the streusel:

  • 1/2 cup sugar
  • 1/2 cup flour
  • 2 tsp cinnamon (use up to 1 tbsp for more cinnamon flavor)
  • 3 tbsp salted butter, melted

For the filling:

  1. Preheat oven to 350 degrees F. Line an 8″ square pan with parchment paper, leaving two sides overhanging.
  2. First, make the streusel by combining all 4 streusel ingredients in a bowl. Set aside.
  3. To make the cake: combine oil, egg, vanilla, & milk in a large mixing bowl.
  4. In a separate bowl, combine sugar, flour, baking powder, & salt.
  5. Add the dry ingredients to the wet ingredients & mix (by hand or by machine) until combined. Batter will be thick.
  6. Spread half of the batter into the lined square pan. Spread the sweetened cream cheese over the batter & then spread the rest of the batter on top. It is ok if some of the cream cheese is exposed.
  7. Spread the streusel over the batter & bake for 25-30 minutes. The streusel will not change color much, so test after 25 minutes & if a toothpick comes out with just a bit of cream cheese & moist crumbs it’s ready. Cool in the pan for 5-10 minutes before carefully lifting out of the pan using parchment paper.
  8. Enjoy with a fresh cup of coffee, obviously 😉

 

Monkey Bread Muffins

Every 6 weeks or so it’s my Sunday school’s turn to bring food to church.

Previously I made some yummy granola bars. Last week I made these delicious monkey break muffins.

Monkey Bread Muffins - Mrs. Dessert Monster

This was my first time ever making OR eating monkey bread.

I had never even heard of it before Pinterest. Don’t know if that’s a Cuban-American First Generation problem or some kind of regional thing or what.

Now that I have made it & tried it I am hooked.

These were so simple! I got this recipe from The Frugal Girls.

The secret is refrigerated biscuit dough!

Monkey Bread Muffins - Mrs. Dessert Monster

Cut each biscuit in 6 pieces. Then shake them in cinnamon sugar.

Put 8-10 biscuit pieces in each foil cupcake liner. Foil liners really are the way to go for these. I ran out & used some paper liners to finish the recipe, which I had doubled, & the results were super sticky. I made a little over 3 dozen muffins by doubling the recipe, so i’d say this recipe makes about 20 muffins.

Add raisins, walnuts, whatever else your heart desires! I made a mixture – I like giving people options! I found it best if you put 4-5 biscuit pieces in, then sprinkle in the stuff & top off with more biscuit pieces. This way they raisins/whatever are not just floating on the surface, but nicely mixed in with everything else.

Monkey Bread Muffins - Mrs. Dessert Monster

I differed from the Frugal Girl’s recipe a bit by spooning 1 tablespoon of the brown sugar/butter mix over each muffin.

Monkey Bread Muffins - Mrs. Dessert Monster

The results were glorious.

Buttery, sugary, chewy, soft, crunchy – in other words YUMMY!

These were the talk of the day at church.

Monkey Bread Muffins

Yields approximately 20 muffins

  • 3 tubes refrigerated biscuit dough
  • 1 cup white sugar
  • 2 tsp cinnamon
  • 2 sticks butter
  • 1 cup brown sugar
  • ½ cup chopped walnuts (optional)
  • ½ cup raisins (optional)
  1. Heat Oven to 350 degrees. Put foil liners into muffin tin.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into 6 pieces. Shake biscuit pieces in the plastic bag until covered in cinnamon sugar.
  3. Place 8-10 biscuit pieces in each foil liner. Add raisins or walnuts, if desired.
  4. In a small sauce pan, melt the butter and brown sugar over medium heat. Boil for 1 minute.
  5. Spoon 1 tablespoon of butter mixture over each muffin.
  6. Bake for 15-17 minutes. Cool & enjoy!
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