This Chocolate Monkey Bread recipe is a crave-worthy breakfast made with just 5 ingredients! Pillowy soft biscuit dough is dredged in cinnamon, cocoa, and sugar for a buttery, chocolatey treat.
This chocolate monkey bread is one of those fast, easy recipes that we all need in our recipe boxes. It’s a sweet, pull-apart pastry that takes just 15 minutes of effort—the rest of the time is in the oven! The sugary coating melts into a sticky glaze, making for a decadent breakfast.
Why You’ll Love This Chocolate Monkey Bread Recipe
- Just 5 ingredients. This isn’t one of those recipes that requires a long shopping list. You probably already have most of the ingredients in your pantry already!
- Quick and easy. This recipe takes just minutes to put together since it starts with store-bought biscuit dough. So simple!
- Chocolate for breakfast. Need I say more? While I do love traditional monkey bread, chocolate for breakfast is always a win in my book.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Granulated sugar – The sugar is what transforms the coating into a sticky syrup while the chocolate monkey bread bakes.
- Unsweetened cocoa powder – I like to use natural cocoa powder for this recipe, but Dutch process will also work.
- Ground cinnamon – Learn more: Types of Cinnamon: A Home Baker’s Guide
- Unsalted butter – Using unsalted butter gives you more control over the flavor of the finished monkey bread. Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Refrigerated biscuits – Pull the rounds of dough apart, then cut each into quarters.
How to Make Chocolate Monkey Bread
- Prepare. Preheat your oven to 350°F and lightly grease a 10-cup Bundt pan.
- Make the coating. Whisk together the sugar, cocoa powder, and cinnamon.
- Dredge the dough. Dip the pieces of biscuit dough into the melted butter, then dredge each in the sugar mixture.
- Assemble. Arrange the coated dough into the prepared pan.
- Bake. Place the pan in the oven and bake for 1 hour, or until the biscuits are browned and baked through.
- Cool and serve. Set the pan on a wire rack to cool for 5 minutes, then carefully invert the chocolate monkey bread onto a serving plate. Drizzle any remaining chocolate from the bottom of the pan over the monkey bread, then serve.
Tips for Success
- Melt the butter in a saucepan. Okay, you can use the microwave if you’d like, but I prefer using the stovetop for a large amount of butter because it melts more evenly, with less chance of spatters.
- Use chopsticks. If you are adept with using chopsticks, they are wonderful for dredging the dough without also coating your fingers. Use them to dip the dough in butter and roll them in the sugar coating.
- Check on your chocolate monkey bread. Ovens can vary, so be sure to keep an eye on the bread as it bakes. If you see it getting too dark, cover it with aluminum foil to prevent excessive browning.
- Make it nutty by adding some chopped pecans to the bottom of the pan before layering in the dough. You can also scatter pecans between layers of dough pieces.
- Glaze the top of the monkey bread just before serving. You can also serve the monkey bread with a bowl of glaze for dipping. The brown butter glaze from my Spiced Oat Scones would be delicious here!
- Add some extra decadence by sprinkling chocolate chips into the pan as you layer in the dough.
How to Store Chocolate Monkey Bread
Store leftover chocolate monkey bread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Warm it up in the microwave for 10 to 15 seconds before enjoying.
Can I Freeze This Recipe?
Yes, you can freeze this chocolate monkey bread for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw it in the refrigerator before reheating according to the instructions above.
More Delicious Breakfast Recipes
- Cinnamon Breakfast Cake
- Cranberry Orange Scones
- Peanut Butter and Jelly Muffins
- Raspberry Coffee Cake
- Blueberry Breakfast Cake