Imagine sinking your teeth into a warm, gooey, chocolate-drenched dessert that literally falls apart in your hands - that's the magic of Homemade Chocolate Monkey Bread! This decadent treat transforms ordinary biscuit dough into an irresistible pull-apart sensation that will have your family and friends begging for more. Perfect for weekend brunches, dessert parties, or when you simply need a chocolate fix, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup butter, melted
- 1 tsp cinnamon
- 1 cup chocolate chips
- 1/2 cup powdered sugar (for glaze)
- 1-2 tbsp milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9-inch bundt pan or tube pan with butter or non-stick cooking spray.
- In a large mixing bowl, combine sugar, cocoa powder, and ground cinnamon. Mix thoroughly to create a uniform chocolate coating mixture.
- Open the refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters to create bite-sized pieces.
- Roll each biscuit quarter in the chocolate-sugar mixture, ensuring complete and even coverage of each piece.
- Begin layering the coated biscuit pieces in the prepared bundt pan. Sprinkle chocolate chips between layers for added richness.
- Pour the melted butter evenly over all the layered biscuit pieces, ensuring thorough coverage.
- Place the bundt pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the dough is fully cooked.
- Remove from oven and let cool in the pan for 10 minutes before carefully inverting onto a serving plate.
- For the glaze, mix powdered sugar with milk, starting with 1 tablespoon and adding more as needed to reach desired consistency.
- Drizzle the milk glaze over the warm monkey bread, allowing it to cascade down the sides.
- Serve warm and enjoy the gooey, chocolatey pull-apart dessert.
Tips
- Use fresh, cold refrigerated biscuit dough for the best texture and easiest handling.
- Make sure to coat each biscuit piece thoroughly in the chocolate-sugar mixture for maximum flavor.
- Don't overmix the glaze - start with less milk and add gradually to achieve the perfect drizzling consistency.
- Let the monkey bread cool for 10 minutes before inverting to help it hold its shape.
- For extra indulgence, add chopped nuts or a sprinkle of sea salt over the glaze.
- Serve warm for the most ooey-gooey experience - the chocolate will be at its melty best!
- Store any leftovers in an airtight container and reheat briefly in the microwave before serving.
Nutrition Facts
Calories: 288kcal
Carbohydrates: 55g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
