Description
This Stuffed Hot Chocolate Monkey Bread is a cozy, indulgent breakfast treat perfect for chilly mornings or weekend brunches. Soft, pull-apart dough bites are filled with chocolate and marshmallows, coated in cinnamon sugar, and baked until golden and gooey. Drizzle with a simple glaze for the ultimate comfort breakfast that’s fun to share and irresistible to eat.
Ingredients
-
2 cans (16.3 oz each) refrigerated biscuit dough
-
1/2 cup unsalted butter, melted
-
1/2 cup granulated sugar
-
1 tsp ground cinnamon
-
1 cup chocolate chips or chunks
-
1/2 cup mini marshmallows
-
1/4 cup hot cocoa mix
-
1 cup powdered sugar
-
2–3 tbsp milk
-
1 tsp vanilla extract
-
Optional: extra mini marshmallows or chocolate shavings for topping
Instructions
-
Preheat oven to 350°F (175°C) and grease a bundt pan.
-
Mix granulated sugar and cinnamon in a medium bowl; set aside.
-
Cut each biscuit into quarters, roll into balls, dip in melted butter, then coat in cinnamon sugar.
-
Place a few dough balls at the bottom of the pan, sprinkle with chocolate chips, marshmallows, and hot cocoa mix. Repeat layers until all dough and filling are used.
-
Bake for 30–35 minutes until golden brown and cooked through.
-
Cool in the pan for 10–15 minutes, then invert onto a plate.
-
Whisk powdered sugar, milk, and vanilla to make glaze and drizzle over warm bread.
-
Serve immediately, tearing apart pieces to enjoy the gooey chocolate and marshmallow filling.
Notes
-
You can assemble the monkey bread the night before and refrigerate; bake in the morning, adding a few extra minutes if needed.
-
Experiment with chocolate variations: milk, dark, or white chocolate, or add caramel or peanut butter bits.
-
Store leftovers in an airtight container at room temperature for up to 2 days; reheat before serving.
-
For crispier edges, bake a few extra minutes until golden brown, watching closely to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes