Homemade Chocolate Monkey Bread

Homemade Chocolate Monkey Bread

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

  1. 2 cans refrigerated biscuit dough
  2. 1 cup sugar
  3. 1/2 cup cocoa powder
  4. 1/2 cup butter, melted
  5. 1 tsp cinnamon
  6. 1 cup chocolate chips
  7. 1/2 cup powdered sugar (for glaze)
  8. 1-2 tbsp milk (for glaze)

Instructions

  1. 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.
  2. In a large mixing bowl, combine sugar, cocoa powder, and ground cinnamon. Mix thoroughly to create a uniform chocolate coating mixture.
  3. Open the refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters to create bite-sized pieces.
  4. Roll each biscuit quarter in the chocolate-sugar mixture, ensuring complete and even coverage of each piece.
  5. Begin layering the coated biscuit pieces in the prepared bundt pan. Sprinkle chocolate chips between layers for added richness.
  6. Pour the melted butter evenly over all the layered biscuit pieces, ensuring thorough coverage.
  7. 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.
  8. Remove from oven and let cool in the pan for 10 minutes before carefully inverting onto a serving plate.
  9. For the glaze, mix powdered sugar with milk, starting with 1 tablespoon and adding more as needed to reach desired consistency.
  10. Drizzle the milk glaze over the warm monkey bread, allowing it to cascade down the sides.
  11. Serve warm and enjoy the gooey, chocolatey pull-apart dessert.

Tips

  1. Use fresh, cold refrigerated biscuit dough for the best texture and easiest handling.
  2. Make sure to coat each biscuit piece thoroughly in the chocolate-sugar mixture for maximum flavor.
  3. Don't overmix the glaze - start with less milk and add gradually to achieve the perfect drizzling consistency.
  4. Let the monkey bread cool for 10 minutes before inverting to help it hold its shape.
  5. For extra indulgence, add chopped nuts or a sprinkle of sea salt over the glaze.
  6. Serve warm for the most ooey-gooey experience - the chocolate will be at its melty best!
  7. 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

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