Best 10 Chocolate Monkey Bread Recipes

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Indulge in the delightful symphony of flavors with our delectable Chocolate Monkey Bread recipe, a playful twist on the classic pull-apart bread. This irresistible treat combines the comforting warmth of cinnamon sugar dough with the rich indulgence of chocolate chips, resulting in a heavenly explosion of taste and texture. Each bite offers a soft, fluffy interior and a crispy, caramelized exterior, perfectly complemented by the gooey chocolate centers.

For those seeking a vegan alternative, we present our scrumptious Vegan Monkey Bread, a plant-based marvel that delivers all the flavors of the original without compromising on taste or texture. This recipe showcases the versatility of dairy-free ingredients, creating a moist and fluffy bread that's sure to satisfy every craving.

If you're craving a gluten-free option, look no further than our tempting Gluten-Free Monkey Bread. This allergy-friendly version uses a blend of gluten-free flours to create a delectable bread that's just as soft, fluffy, and flavorful as its traditional counterpart. Enjoy the same indulgent experience without any gluten worries.

For a fun and festive twist, our Rainbow Monkey Bread is a visual masterpiece that's perfect for parties and special occasions. This vibrant bread features a colorful array of dough balls, each infused with a different color and flavor, creating a rainbow of deliciousness that's sure to impress your guests.

And for those who love the combination of chocolate and peanut butter, our Chocolate Peanut Butter Monkey Bread is the ultimate indulgence. This decadent recipe combines the rich flavors of chocolate and peanut butter, creating a tantalizing treat that's impossible to resist. The peanut butter adds a creamy richness that perfectly complements the chocolate, making each bite a delightful experience.

Let's cook with our recipes!

CHOCOLATE MONKEY BREAD



Chocolate Monkey Bread image

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

1 cup packed brown sugar
3/4 cup butter, cubed
2 cans (16.3 ounces each) large refrigerated buttermilk biscuits
64 milk chocolate kisses
1/2 cup sugar
2 teaspoons ground cinnamon

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 CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY



Chocolate Cream Cheese Stuffed Monkey Bread Recipe by Tasty image

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

32 oz biscuit dough, 2 16 oz containers, 16 big biscuits total
8 oz cream cheese
chocolate chip, we used dark chocolate
1 cup white sugar
2 teaspoons cinnamon
½ cup butter
1 cup brown sugar
½ cup walnuts, optional

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



Hot Chocolate Monkey Bread image

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

PAM® Baking Spray
5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided
½ cup granulated sugar, divided
½ cup Parkay® Original Spread-tub, melted
¼ cup reduced fat (2%) milk
2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered
Reddi-wip® Original Dairy Whipped Topping

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 image

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

cooking spray
1 cup brown sugar
1 (3.4 ounce) package instant white chocolate pudding mix, divided
2 tablespoons ground cinnamon
½ cup butter, melted
1 (16.3 ounce) package refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®), each cut into 8 pieces
1 ripe banana, mashed
½ cup semisweet chocolate chips
1 cup confectioners' sugar
2 tablespoons butter, melted
2 teaspoons heavy whipping cream

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



Monkey Bread with Hazelnut-Chocolate Swirl image

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

2 1/4 teaspoons active dry yeast (1 package)
1/2 cup plus a pinch granulated sugar
2 sticks unsalted butter, melted separately, plus more for brushing and pan
1 cup whole milk
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
4 1/2 cups unbleached all-purpose flour
1 1/4 cups hazelnut-chocolate spread, such as Nutella, melted in microwave
1 1/2 cups packed light-brown sugar
2 tablespoons ground cinnamon

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



Chocolate Bourbon Pecan Monkey Bread image

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

3/4 cup butter, divided
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
3 tablespoons bourbon or whiskey
4-1/2 to 5 cups all-purpose flour
1-1/4 cups sugar, divided
3/4 teaspoon salt
2 semisweet baking chocolate bars (4 ounces each) plus 1 ounce, broken into 1/4-ounce pieces (36 pieces total)
BOURBON CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup bourbon or whiskey
1 cup chopped pecans
BOURBON CHOCOLATE GLAZE:
1 semisweet baking chocolate bar (4 ounces), chopped
1/4 cup bourbon or whiskey

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



Cherry Chocolate Monkey Bread image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

Nonstick cooking spray, for the bundt pan
1/2 cup sugar
1/4 teaspoon ground cinnamon
Three 10.2-ounce tubes refrigerated large biscuits
One 21-ounce can cherry pie filling
1 cup semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/4 cup small fresh mint leaves

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.

CHUNKY MONKEY BEST VEGAN CHOCOLATE CHIP BANANA BREAD RECIPE - (4.3/5)



Chunky Monkey Best Vegan Chocolate Chip Banana Bread Recipe - (4.3/5) image

Provided by á-49368

Number Of Ingredients 9

2 cups all-purpose unbleached white flour
1/3 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
dash salt (optional)
3 medium very ripe bananas
juice of 1/2 lemon
1/2 cup coconut oil
1 cup vegan chocolate chips/chunks

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!

CHOCOLATE CHIP MONKEY BREAD



Chocolate Chip Monkey Bread image

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

2 tablespoons unsalted butter, melted
1 cup Almond Breeze Vanilla OR any Almond Breeze Almond-Cashew Blend
⅓ cup warm water (110 degrees F)
¼ cup granulated sugar
1 (.25 ounce) package instant yeast
3 ¼ cups all-purpose flour, plus more for work surface
2 teaspoons salt
1 cup light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted
1 ½ cups mini chocolate chips
1 cup powdered sugar
2 tablespoons Almond Breeze Vanilla or Almond Cashew Blend
½ teaspoon vanilla bean paste

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

CHOCOLATE CHERRY MONKEY BREAD



Chocolate Cherry Monkey Bread image

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

3 10 oz tubes of biscuits
1 20 oz can cherry pie filling
1 c semi-sweet chocolate chips
3/4 c chopped whole almonds, toasted
1 stick butter, melted
1/2 c sugar
2 tsp cinnamon

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!

Tips:

  • Use high-quality chocolate chips for the best flavor. Semi-sweet or dark chocolate chips are good choices.
  • If you don't have a bundt pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
  • To make the monkey bread ahead of time, prepare the dough and let it rise according to the recipe. Then, shape the dough into balls and place them in a greased bundt pan. Cover the pan with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, let the dough come to room temperature for about 30 minutes before baking.
  • Serve the monkey bread warm with a dusting of powdered sugar or a drizzle of chocolate sauce.

Conclusion:

Chocolate monkey bread is a delicious and easy-to-make treat that is perfect for any occasion. With its soft and fluffy dough, gooey chocolate filling, and crispy cinnamon sugar topping, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a sweet and satisfying snack, give this recipe a try.

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