The Ultimate Single-Serve Treat!
Say hello to your new favorite dessert: Snickerdoodle Cream Cheese Monkey Bread. It’s everything you love about a cozy holiday treat, made even better with a single-serve twist and a boost of protein (24g per serving!). Perfectly soft, sweet, and swirled with cinnamon sugar goodness, this monkey bread recipe is as indulgent as it is simple to whip up.
Why You’ll Love This Snickerdoodle Cream Cheese Monkey Bread
If you love snickerdoodle flavors, this dessert is a game changer. Each bite is bursting with cinnamon and sugar, balanced by a creamy layer of cream cheese that melts into perfection as it bakes. Oh, and did I mention it’s guilt-free? Yep, this little treat is made with Greek yogurt dough for a healthier, high-protein twist.
To make this snickerdoodle monkey bread, you’ll roll bits of dough in a cozy cinnamon-sugar mixture and layer them with cream cheese before baking them to golden perfection. A drizzle of caramel syrup takes it to the next level, and the final touch? A dollop of whipped cream for the ultimate finish.
Whether you’re looking for a quick dessert to enjoy after dinner or a festive treat for the holidays, this single-serve dessert is just the thing. No need to share, unless you really want to—this one’s all about you!
Macros Per Serving
300 Cal | 48g Carbs | 7.5g Fat | 24g Protein
Recipe Card
Snickerdoodle Cream Cheese Monkey Bread
Ingredients
Dough:
- 56 g Self Rising Flour (King Arthur)
- 30 g Vital Wheat Gluten or equal parts Self Rising (Anthony’s)
- 150 g Plain Nonfat Greek Yogurt (Siggi’s)
- 7 g Self Rising Flour, for kneading (King Arthur)
Cinnamon Sugar Coating:
- 16 g Zero Calorie Sweetener (HEB)
- 1 tsp Cinnamon
Monkey Bread:
- 2 g Olive Oil Spray
- 28 g Reduced Fat Cream Cheese (Philadelphia)
Caramel Syrup:
- 14 g Light Butter, melted (Smart Balance)
- 16 g Zero Calorie Brown Sugar Sweetener (HEB)
- ½ tsp Cinnamon
- 15 ml Sugar Free Syrup (Mrs Butterworths)
To Serve:
- 18 g Reduced Fat Whipped Topping (Cool Whip)
Instructions
Dough:
- Add your flour and yogurt to a mixing bowl. Mix with a spoon until crumbly. Then flour your surface with some of the kneading flour and pour out the dough.56 g (0.5 cups) Self Rising Flour, 30 g (0.25 cups) Vital Wheat Gluten or equal parts Self Rising, 150 g (0.66 cups) Plain Nonfat Greek Yogurt, 7 g (1 tbsp) Self Rising Flour, for kneading
- Use your hands to start to knead and mold the dough together. Some parts may be sticky but continue to scrape down your hands and knead the dough until fully formed.
- Cut into two equal portions for your two servings.
- Then start to pull some dough out and roll into small balls. Continue until you have used up all the dough.
Cinnamon Sugar:
- In a small bowl, mix together your cinnamon sugar. Then roll each ball in your sugar until coated.16 g (4 tsp) Zero Calorie Sweetener, 1 tsp Cinnamon
Monkey Bread:
- Spray the inside of your mini cake dish with olive oil and then add in a layer of the balls for each serving.2 g (0.5 tsp) Olive Oil Spray
- Top with pieces of your cream cheese into each dish.28 g (1 oz) Reduced Fat Cream Cheese
Caramel Syrup:
- In another small bowl, mix together your syrup ingredients. Then pour in half into each cake tin (leave some behind to drizzle if desired).14 g (1 tbsp) Light Butter, melted, 16 g (4 tsp) Zero Calorie Brown Sugar Sweetener, 1/2 tsp Cinnamon, 15 ml (1 tbsp) Sugar Free Syrup
- Bake at 350° for 20-25 minutes until golden brown.
To Serve:
- When ready to enjoy, remove from the baking dish and top with whipped cream and remaining syrup. Pull apart the pieces and enjoy!18 g (0.25 cups) Reduced Fat Whipped Topping
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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