CHOCOLATE MONKEY BREAD
We enjoy this chocolate monkey bread as we open gifts on Christmas. It's impossible to resist. -Heather Deterding, Odenton, Maryland
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside., Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large bowl, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and toss to coat. , Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice., Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 432 calories, Fat 22g fat (12g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CHIP BANANA MONKEY BREAD RECIPE BY TASTY
Here's what you need: bananas, dark chocolate chip, biscuit dough, sugar, cinnamon, butter, brown sugar, banana, dark chocolate chip
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 9
Steps:
- Cut two bananas into half coins.
- Cut one banana into coins and line the bottom of a greased bundt pan.
- In a bowl mix sugar and cinnamon, set aside.
- Preheat oven to 350˚F (180˚C).
- Cut each biscuit round in half and flatten into rounds.
- Stuff each round with one piece of the halved banana coins and chocolate chips. Close the round together by pinching at the seam and roll into a ball in your hands.
- Place the balls in the cinnamon sugar mix and gently toss to coat. Place half the balls in the pan.
- In a saucepan over medium heat melt the butter and brown sugar until one, stirring occasionally. Set aside to cool.
- Pour half of the glaze on top.
- Sprinkle a handful of chocolate chips over top. Then place rest of the balls on top followed by the rest of the glaze.
- Bake for 40-50 minutes until the crust is a deep dark brown on top. (If the top is browning too much you can cover it with aluminum foil.)
- Remove from oven and allow it to cool or about 15-30 minutes before turning it over onto a plate.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 104 grams, Fat 25 grams, Fiber 5 grams, Protein 10 grams, Sugar 46 grams
CHOCOLATE CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY
Here's what you need: biscuit dough, cream cheese, chocolate chip, white sugar, cinnamon, butter, brown sugar, walnuts
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (175˚C)
- Cut biscuits in half and cube the cream cheese (32 pieces).
- Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
- In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
- In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
- In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
- Bake for 30-35 minutes.
- Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
- Enjoy!
Nutrition Facts : Calories 738 calories, Carbohydrate 86 grams, Fat 40 grams, Fiber 2 grams, Protein 9 grams, Sugar 45 grams
HOT CHOCOLATE MONKEY BREAD
Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
- Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
- Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 48.2 g, Cholesterol 2.8 mg, Fat 17.4 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 886.4 mg, Sugar 19.6 g
DOUBLE CHOCOLATE BANANA MONKEY BREAD
Double chocolate banana monkey bread is flaky layers of golden caramelized, cinnamon-spiced, dual chocolate goodness that is a sweet, gooey, addictive delicacy.
Provided by Culinary Envy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 58m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
- Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
- Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
- Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
- Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
- Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.
Nutrition Facts : Calories 396 calories, Carbohydrate 59.5 g, Cholesterol 26.9 mg, Fat 17.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 8.9 g, Sodium 568.9 mg, Sugar 41.3 g
MONKEY BREAD WITH HAZELNUT-CHOCOLATE SWIRL
We made monkey bread even more irresistible. Nutella takes this pull-apart treat to an extra level of deliciousness. The chocolate-hazelnut spread is layered throughout. When serving for breakfast, make the dough the night before and set it in the fridge, then bring to room temperature and bake. Or make it the day of and serve for elevenses.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h25m
Yield Makes one 10-inch bundt cake
Number Of Ingredients 10
Steps:
- In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110 degrees), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
- Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).
- Generously butter a 10-inch Bundt pan. Drizzle bottom with 1/4 cup hazelnut-chocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.
- Deflate dough; divide into quarters. Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls. Coat each in melted butter, then roll in sugar mixture; place in prepared pan. Drizzle evenly with 1/4 cup hazelnut-chocolate spread. Repeat 3 more times. Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)
- Preheat oven to 350 degrees. Bake, rotating pan halfway through, until bread feels firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.
CHOCOLATE BOURBON PECAN MONKEY BREAD
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar., For bourbon caramel, bring brown sugar, butter and bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Place a sheet of foil on bottom oven rack. Bake on middle oven rack until golden brown, 50-55 minutes. (Cover loosely with foil for last 10-15 minutes if top browns too quickly.) Cool in pan 10 minutes before inverting onto a serving plate. Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in bourbon until smooth. Drizzle glaze over warm bread.
Nutrition Facts : Calories 445 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 174mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
CHERRY CHOCOLATE MONKEY BREAD
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
- Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat.
- Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well.
- Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm.
CHOCOLATE CHIP MONKEY BREAD
Be the hostess with the most-est when you serve these delectable mini monkey bread treats. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Vanilla.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h15m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 6 mini Bundt pans with non-stick spray and set aside.
- In a large bowl, mix together almond milk, water, melted butter, sugar and yeast and let sit for 5 minutes. Mix the flour and salt in stand mixer fitted with a dough hook. Turn machine to low and slowly add the liquid to the flour mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.
- Place dough in greased bowl and cover the bowl with plastic wrap and place in a warm area until it doubles in size, 50 to 60 minutes.
- While the dough is rising, mix brown sugar, cinnamon and mini chocolate chips together in a bowl. Place melted butter in second bowl. Set aside.
- Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.
- Roll each piece of dough into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the muffin tin or mini Bundt pan, staggering seams where dough balls meet as you build layers. Once filled, let the unbaked dough rest for another 45 minutes.
- Preheat oven to 350 degrees F. Bake until the top is deep brown and caramel begins to bubble around the edges. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool, about 10 minutes.
- While the monkey bread cools, whisk the confectioners' sugar, almond milk and vanilla bean paste in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.
Nutrition Facts : Calories 902 calories, Carbohydrate 148.6 g, Cholesterol 50.9 mg, Fat 33.5 g, Fiber 5.2 g, Protein 9.7 g, SaturatedFat 20 g, Sodium 829.2 mg, Sugar 88.1 g
CINNAMON ALMOND DARK CHOCOLATE MONKEY BREAD WITH CREAM CHEESE DRIZZLE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- On a floured surface, unroll each tube of dough and separate along the perforations. Mound 1 teaspoon of the almond filling in the center of a dough triangle, top with 2 teaspoons chocolate chips and fold the sides over to make a package. Roll it in your hand to seal. Repeat with the rest of the dough, almond filling and chocolate chips.
- Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan.
- Mix together the granulated sugar, cinnamon and salt in a shallow bowl. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared pan. Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly.
- While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan. Turn it over and turn out onto a serving dish. Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds.
- Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth. If the mixture needs to be looser, add an additional 1 tablespoon milk.
BACON AND CHOCOLATE MONKEY BREAD
I first learned about monkey bread on a vacation at Club Med and have been a fan ever since. This version is super easy to make. It's a sweet and savory loaf that's perfect for dessert or breakfast! Surprisingly, the bacon and chocolate complement each other, and the maple adds an extra touch of flair.
Provided by Food Network
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes.
- Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray.
- Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices.
- Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you're out of biscuit halves. (You won't use all the maple syrup; save 1 tablespoon for the drizzle.)
- Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes.
- Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more.
MONKEY BREAD CREAM CHEESE & CHOCOLATE FILLED RECIPE - (4.5/5)
Provided by á-1590
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Slice all the biscuits in half, so you get 32 pieces. Dice the cream cheese to get at least 32 cubes. Flatten out each biscuit piece. Have the chocolate chips and diced cream cheese at hand. Place 1 cube of cream cheese and a couple of chocolate chips in the middle of each flattened biscuit piece. Fold the biscuit dough around them. Shape each piece into a ball. Grab a 1 gallon plastic bag and fill it with the white sugar and cinnamon. After they're combined, add some dough balls to the bag, seal it, and shake well, until the dough balls are well-coated. Repeat this process with the rest of the dough balls, using 6 to 8 pieces at a time. In a microwave-safe bowl, combine the brown sugar and butter, then heat in a microwave for 70 seconds. Stop the microwave half way through to stir the mixture. When finished, stir again until you achieve the right consistency. This should leave you with a yummy caramel glaze. Spray a Bundt pan with some non-stick cooking spray. Add half the walnuts to the bottom. Add half the dough pieces to the pan and pour over half of the caramel glaze evenly. Repeat the procedure by adding walnuts again, followed by dough and glaze Place the pan in the oven. Bake for 30 to 35 minutes. When ready, remove it from the oven and flip it over using a plate. Let it cool for at least 10 minutes before uncovering.
CHOCOLATE CHERRY MONKEY BREAD
I saw this recipe on the Food Network and made a few simple changes. It's ooey, gooey and absolutely delicious.
Provided by Deb Justus
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray making sure the pan is evenly coated.
- 2. Put the sugar and cinnamon in a zip lock plastic bag. Cut each biscuit into fourths and toss in sugar mixture.
- 3. Combine the biscuits, butter, almonds, chocolate chips and 2/3 of the cherry pie filling in a large bowl.
- 4. Pour evenly into bundt pan. Place the bundt pan on a sheet pan and bake for 45-50 minutes until the top is browned.
- 5. Cool for 10 minutes, turn out onto plate and pour the remaining cherry pie filling on top. Add a few more chocolate chips if you wish.
- 6. Enjoy!
HERSHEY'S CHOCOLATE MONKEY BREAD
Make and share this Hershey's Chocolate Monkey Bread recipe from Food.com.
Provided by Molly53
Categories Yeast Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Thaw loaves as directed on package; let rise until doubled.
- Stir together granulated sugar, cocoa and cinnamon.
- Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl.
- Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred.
- Pour mixture into 12-cup fluted tube pan.
- Heat oven to 350°F Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 baking pieces inside each ball.
- Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.
- Place balls in prepared pan.
- Bake 45 to 50 minutes or until golden brown.
- Cool 20 minutes in pan; invert onto serving plate.
- Cool until lukewarm.
Nutrition Facts : Calories 153.2, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.4, Carbohydrate 21.9, Fiber 0.2, Sugar 21.4, Protein 0.2
CHUNKY MONKEY BEST VEGAN CHOCOLATE CHIP BANANA BREAD RECIPE - (4.3/5)
Provided by á-49368
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. 2. In a big bowl, combine all dry ingredients and sift well with a fork or a whisk. In a medium bowl, mash the bananas, leaving some small chunky bits. Add the oil and lemon juice to the bananas, and combine well. 3. Add the wet ingredients and the chocolate chips to the big bowl with the dry ingredients, and combine well until just mixed. (Don't overmix-when in doubt, just stop, since it's better that two chocolate chips are touching than that your loaf is tough). 4. Pour the batter into a loaf pan or 2 mini loaf pans. Bake for 45-50 minutes (big loaf) or 25 minutes (small loaf). Since heat varies by the oven, you should check the loaves using the toothpick method. When it's golden on top and toothpick comes out clean, it's done. Enjoy!
CREAM CHEESE CHOCOLATE MONKEY BREAD
just wonderful and fun to make
Provided by Phyllis Brescia
Categories Other Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- 1. preheat oven to 350 degrees Cut biscuits in half and cube the cream cheese (32 pieces).
- 2. Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
- 3. In a 1 gallon plastic bag combine 1 cup white sugar and the 2 tsp. of cinnamon. Add 6 - 8 dough balls to the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
- 4. in a microwave safe bowl add the cup of brown sugar and the 1/2 cup butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
- 5. To a greased Bundt pan sprinkle half the the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough and glaze.
- 6. Bake in preheated oven for 30 - 35 minutes. Remove from oven and turn unside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread. Lift off the bundt pan, pull apart, and enjoy.
GERMAN CHOCOLATE MONKEY BREAD
Chocolate, coconut and pecans baked into buttery biscuits. Saw this recipe on Pinterest. This looks so yummy I will have to try.
Provided by Marlene B
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 F. Get out an angel food cake pan with a removable bottom and set it on top of a rimmed sheet pan.
- 2. Cut each biscuit into quarters.
- 3. In a medium bowl, combine the sugar, coconut and cinnamon and mix well.
- 4. Add the dough into the sugar mixture a few pieces a time and coat them well with the mixture.
- 5. Meanwhile melt the 1 cup of butter in a small sauce pan over low heat.
- 6. Brush the inside of the angel food cake pan lightly with the melted butter, then begin to add about 1/3 of the dough balls.
- 7. On top of the dough balls, sprinkle a third of the pecans, coconut and chocolate chips.
- 8. Repeat with remaining dough balls. Then top that layer with the remaining nuts, chocolate and coconut.
- 9. When everything is in the pan, return the melted butter to the stovetop and add the 1 cup of brown sugar. Cook on low until the sugar melts into the butter.
- 10. Pour the sugar and butter mixture evenly over the entire pan.
- 11. Bake the monkey bread in the oven for about 45 minutes. Then remove it from the oven and let it sit for another 10-15 minutes, or until cool enough to handle.
- 12. Turn out the cake, inverting it onto a serving platter and pull it apart to experience pure, buttery heaven!
CHOCOLATE CREAM CHEESE MONKEY BREAD RECIPE
Provided by duckieq
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (175˚C) Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball. In a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces. In a microwave safe bowl add 1 cup brown sugar and 1/2 cup butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency. To a greased Bundt pan sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze. Bake in preheated oven for 30-35 minutes. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread) Lift off the bundt pan, pull apart, and enjoy
STUFFED CHOCOLATE-PEANUT BUTTER MONKEY BREAD
Everyone knows chocolate and peanut butter is a perfect match in any dessert, which includes chocolate peanut butter monkey bread. Try a new dessert option and make our Stuffed Chocolate-Peanut Butter Monkey Bread for a delicious end to dinner.
Provided by My Food and Family
Categories Fall 2019
Time 45m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; sprinkle flour, then nuts into pan. Melt 2 Tbsp. butter; mix with sugar. Spoon over nuts.
- Separate each can of dough into 10 biscuits; flatten each to 1/4-inch thickness. Spoon peanut butter onto centers of biscuits, adding about 1 tsp. peanut butter to each biscuit. Top each with 1 chocolate square. Gather up edge of each biscuit to enclose filling, then press together to seal. Roll each into ball.
- Melt remaining butter. Empty pudding mix into shallow dish. Dip top of each ball in butter, then in pudding mix. Arrange half the balls, dipped sides up, in single layer in prepared pan. Repeat with remaining balls to make second layer. Top with any remaining pudding mix, then drizzle with any remaining butter.
- Bake 30 min. or until golden brown. Cool bread in pan 1 min. Invert onto serving plate; carefully remove pan. Melt remaining chocolate; drizzle over bread. Top with any nuts remaining in pan; cool slightly.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHOCOLATE FILLED MONKEY BREAD
Delicious for breakfast or a late night snack. Allow for time for dinner rolls to thaw and rise. From Taste of Home magazine.
Provided by carolinafan
Categories Breads
Time 2h20m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Cut each roll in half.
- Press each half into 3-in. circle.
- Place 10 morsels in center of dough circle, shaping dough into a ball around morsels. Pinch dough to seal. Repeat with remaining dough and morsels. Dip each in melted butter and roll in sugar. Arrange dough balls in a greased fluted tube pan, seam sides up.
- Cover, let rise in warm place for 40 minutes or until doubled in size. Bake at 350 for 30 minutes or until golden brown. Cool in pan on wire rack for 20 minutes. Loosen sides and invert onto serving platter.
- Drizzle with butterscotch sauce and chocolate syrup if desired.
- Serve warm.
Nutrition Facts : Calories 459.7, Fat 14.8, SaturatedFat 6.4, Cholesterol 42.4, Sodium 436.1, Carbohydrate 71.8, Fiber 3.2, Sugar 15.9, Protein 9.4
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