Get the Recipe:
Chocolate Monkey Bread
This Chocolate Monkey Bread is a special breakfast made simple thanks to store-bought biscuit dough!
Ingredients
- 1 3/4 cups (350 g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 cup (226 g) unsalted butter, melted
- 2 12-ounce (340 g) cans refrigerated biscuits, each biscuit cut into quarters
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Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 10-cup Bundt pan.
- Combine the sugar, cocoa powder, and cinnamon. Set aside.
- Dip the quartered biscuits into the melted butter. Then dredge each piece in the sugar mixture. Layer the biscuits in the prepared pan.
- Bake for 1 hour, or until the biscuits are browned and thoroughly baked. Cover with aluminum foil, if necessary, to avoid excess browning.
- Place the pan on a wire rack, and allow to cool for 5 minutes before inverting onto a plate. If there's any remaining chocolate mixture in the bottom of the pan, you can drizzle it over the bread.
Notes
- Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days.
- Recipe slightly adapted from Paula Deen.
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