Best Hot Cocoa Monkey Bread Recipes

Hot Cocoa Monkey Bread image

Provided by Food Network Kitchen

Time 55m

Yield 12 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter, melted
Two 16-ounce tubes refrigerated biscuit dough, such as Pillsbury Grands
Four .7-ounce envelopes instant hot cocoa mix
1 cup sugar
1 cup mini marshmallows
1 cup chocolate chips

Steps:

Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
Cut the biscuits into quarters. Combine the hot cocoa mix and sugar in a large bowl and stir together.
Working in batches, toss one-third of the biscuits in the melted butter, roll them in the hot cocoa mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the marshmallows and chocolate chips. Repeat to make 2 more layers of biscuits rolled in cocoa, the marshmallows and chocolate chips. Sprinkle the top with any leftover hot cocoa mixture and drizzle with any leftover butter.
Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

Hershey's Chocolate Monkey Bread image

Provided by Molly53

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

2 (16 ounce) packages frozen bread dough (or white bread dough from recipe of your choice)
3/4 cup granulated sugar
1 tablespoon hershey cocoa
1 teaspoon ground cinnamon
1/2 cup butter or 1/2 cup margarine, melted and divided (not spread product)
1/2 cup packed light brown sugar
1/4 cup water
semisweet chocolate pieces or milk chocolate pieces

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.