As good as traditional cinnamon monkey bread is, I think it was inevitable that one day I would say to myself, “Hmm, I wonder if I can chocolatize this.” And so when that idea came to me I replaced the cinnamon with cocoa and added in some mini chocolate chips that were hanging out in the fridge, and a new favorite breakfast was born. We think it is A-MAZ-ING, and I have no doubt you will agree.
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Chocolate Monkey Bread
Prep Time: 20 minutes
Bake Time: 20 minutes
1 can refrigerated biscuit dough*
2 tbsp salted butter, melted
1/4 cup sugar
2 tbsp cocoa powder
1/3 cup mini chocolate chips, divided
Preheat oven to 375ºF. Separate the biscuits and cut each one into 4 or 6 pieces, depending on how big you want your bites to be. I cut mine into sixths because I have little people. Melt the butter in one bowl and mix the sugar and cocoa in another. Measure out 1/3 cup of mini chocolate chips and set aside. Dip the biscuit pieces 3-4 at a time in the melted butter, turning to coat, and shake off the excess. Coat them in the sugar/cocoa mixture and place them in an un-greased nonstick 9 inch cake pan. Sprinkle half of the chocolate chips over the top and bake for about 18 minutes. When they are done (poke the center to make sure its not still doughy) remove from oven and let it cool for just about 2 or 3 minutes. Invert onto a plate and sprinkle the remaining chocolate chips over the top. Serve immediately.
*A word about biscuit dough: bake time and temperature will vary between brands of dough. The instructions included in this recipe are for the Great Value biscuits in the picture below, but if you use a different brand just follow the instructions on the can and be prepared to allow an extra few minutes of bake time since the dough is all squished together instead of 1 inch apart like most cans recommend. Also pictured with the biscuit dough is my favorite Hershey’s Special Dark Cocoa Powder. I don’t usually have any sort of brand loyalty with food products, but I love me some Special Dark; I use it for anything that requires cocoa.
Used in this recipe: