Hot Chocolate Monkey Bread recipe

I’ll never forget the first snow day we had after moving into our new house. The world outside was a pristine, quiet blanket of white, and the kids were buzzing with an energy that only a cancelled school day can create. I wanted to make something special to mark the occasion, something warm and comforting that felt like a celebration. Rummaging through my pantry, my eyes landed on three key ingredients: a can of refrigerated biscuits, a bag of mini marshmallows, and a canister of cocoa powder. A lightbulb went off. Instead of just making hot chocolate, why not bake it? An hour later, the entire house was filled with the intoxicating aroma of melting chocolate, sweet dough, and toasted marshmallows. I pulled a magnificent, glistening bundt from the oven, and the kids’ eyes went wide. We didn’t even bother with plates, just gathered around the kitchen island, pulling off warm, gooey, chocolate-drenched pieces of what we immediately christened “Hot Chocolate Monkey Bread.” It was messy, decadent, and absolutely perfect. That one spontaneous bake turned into our most cherished snow day tradition, a recipe that instantly brings back the feeling of warmth, family, and simple, delicious joy.

Decadent Hot Chocolate Monkey Bread: Your New Favorite Cozy Treat

Hot Chocolate Monkey Bread takes the playful, pull-apart fun of classic monkey bread and infuses it with the rich, comforting flavors of a warm mug of hot cocoa. Each bite is a perfect union of soft, tender dough, a deep chocolate-sugar coating, pockets of melted chocolate chips, and the gooey, stretchy surprise of hidden marshmallows. It’s an interactive dessert that’s as fun to make as it is to eat, making it the ultimate centerpiece for holiday mornings, cozy weekends, or any time you need a sweet, soul-warming treat. This recipe uses a shortcut—canned biscuit dough—to make it incredibly easy and accessible for bakers of all skill levels, delivering a show-stopping dessert with minimal effort.

Ingredients for a Gooey Masterpiece

The magic of this recipe lies in its simple, pantry-friendly ingredients. Using high-quality cocoa and chocolate will elevate the flavor, so choose your favorites! This recipe is designed for a standard 10-cup bundt pan.

For the Chocolate-Sugar Coating:

• 1 cup (200g) granulated sugar
• 1/4 cup (25g) unsweetened cocoa powder (Dutch-processed or natural both work)
• 1 teaspoon ground cinnamon (optional, but adds a lovely warmth)

For the Dough and Filling:

• 2 (16.3-ounce) cans refrigerated buttermilk biscuits (such as Pillsbury Grands!, 8 biscuits per can)
• 1 cup (170g) semi-sweet chocolate chips
• 1 cup (45g) mini marshmallows

For the Rich Chocolate Sauce:

• 1 cup (220g) packed light brown sugar
• 1/2 cup (113g) unsalted butter, cut into cubes
• 2 tablespoons milk or heavy cream

For the Marshmallow Drizzle (Optional Garnish):

• 1/2 cup mini marshmallows
• 1 teaspoon milk or water

Step-by-Step Instructions for Hot Chocolate Monkey Bread

Follow these simple instructions to create a flawless, pull-apart bread that will have everyone reaching for another piece. The key is in the layering process!

Step 1: Preheat and Prepare Your Pan

First, preheat your oven to 350°F (175°C). The most critical step for any monkey bread is preparing the pan to ensure a clean release. Generously grease a 10-cup bundt pan with butter or non-stick baking spray. Make sure to get into every single nook and cranny of the pan’s design. For extra insurance, you can dust the greased pan with a tablespoon of cocoa powder, tapping it around to coat the inside and discarding any excess. This not only prevents sticking but also adds another layer of chocolate flavor.

Step 2: Make the Chocolate-Sugar Coating

In a large, gallon-sized zip-top bag, combine the granulated sugar, unsweetened cocoa powder, and optional cinnamon. Seal the bag and shake it vigorously for about 30 seconds until the ingredients are thoroughly combined and the mixture is a uniform, light brown color with no clumps. This bag will serve as your mess-free station for coating the dough.

Step 3: Prepare the Biscuit Dough

Open the cans of biscuits and separate them. Using a sharp knife or a pizza cutter, cut each individual biscuit into quarters. You will have a total of 64 small dough pieces (8 biscuits per can x 4 pieces each x 2 cans).

Step 4: Coat the Dough Balls

Working in batches, place about 10-15 of the biscuit pieces into the zip-top bag with the chocolate-sugar mixture. Seal the bag, leaving some air inside, and shake gently until every piece is evenly and generously coated. Use a fork or slotted spoon to remove the coated pieces and set them aside on a plate as you continue with the remaining dough.

Step 5: Layer the Monkey Bread

Now for the assembly! This layering process ensures that you get pockets of chocolate and marshmallow in every bite.

• First Layer: Arrange about one-third of the coated biscuit pieces in an even layer on the bottom of your prepared bundt pan. Sprinkle about one-third of the chocolate chips and one-third of the mini marshmallows over the dough.
• Second Layer: Add another third of the coated dough pieces on top, creating another layer. Sprinkle with another third of the chocolate chips and marshmallows.
• Final Layer: Top with the remaining dough pieces and the last of the chocolate chips. Reserve the final third of the marshmallows to press into the top just before baking if you want a more visibly toasted marshmallow topping (or layer them all inside to keep them gooey).

Step 6: Prepare and Pour the Chocolate Sauce

In a small, microwave-safe bowl or a small saucepan over medium heat, combine the cubed unsalted butter, packed light brown sugar, and milk or cream. Heat, stirring frequently, until the butter is completely melted and the sugar has dissolved into a smooth, bubbling sauce. This should only take a couple of minutes. Be careful not to let it boil too aggressively.

Slowly and evenly pour this hot sauce over the layered dough in the bundt pan. Try to cover as much of the surface as possible, allowing the sauce to seep down into all the crevices.

Step 7: Bake to Perfection

Carefully place the bundt pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 35-45 minutes. The monkey bread is done when the top is a deep golden brown and appears cooked through. A toothpick inserted into the center of the bread (not a melted chocolate pocket) should come out mostly clean.

Step 8: Rest and Invert

This is a crucial step! Once you remove the pan from the oven, let it cool on a wire rack for exactly 10 minutes. Do not let it cool for longer, or the caramelizing sugar sauce will harden and stick to the pan. Do not invert it immediately, or the bread might be too fragile and fall apart. After 10 minutes, place a large serving platter or plate upside down over the top of the bundt pan. With oven mitts on, confidently and quickly flip the pan and plate together. The monkey bread should slide out cleanly onto the platter. If a few pieces stick, you can easily use a spatula to remove them and place them back on the bread.

Step 9: Garnish and Serve

For the optional marshmallow drizzle, combine 1/2 cup of mini marshmallows with a teaspoon of milk in a small, microwave-safe bowl. Microwave in 15-second intervals, stirring in between, until melted and smooth. Immediately drizzle this over the warm monkey bread.

Serve the Hot Chocolate Monkey Bread warm, allowing everyone to pull off their own gooey, delicious pieces.

Nutrition Facts

This is a rich and decadent dessert. The nutritional values are an estimate and can vary based on the specific brands of ingredients used.

• Servings: 12
• Calories per serving: Approximately 450-550 kcal

Preparation and Cooking Time

This impressive dessert comes together surprisingly quickly, making it perfect for a special breakfast or an easy dessert.

• Preparation Time: 20 minutes
• Cooking Time: 35-45 minutes
• Total Time: Approximately 1 hour to 1 hour 5 minutes (plus 10 minutes resting time)

How to Serve Your Hot Chocolate Monkey Bread

This pull-apart bread is a showstopper on its own, but you can elevate the experience with these serving suggestions.

• As a Brunch or Breakfast Centerpiece:
  • Serve it on a large platter in the middle of the table for a holiday breakfast (it’s perfect for Christmas morning!).
  • Pair it with a side of fresh fruit like strawberries and bananas to offer a bit of freshness to balance the richness.
  • Of course, serve it alongside mugs of actual hot chocolate or coffee for the adults.
• As a Decadent Dessert:
  • À La Mode: A scoop of vanilla bean or chocolate ice cream melting over the warm bread is pure heaven.
  • With Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the dense, gooey bread.
  • Extra Chocolate Sauce: For true chocoholics, serve it with a small pitcher of warm chocolate fudge sauce for extra drizzling.
• For a Party or Gathering:
  • It’s the ultimate interactive party food. No slicing is required; just let guests pull it apart.
  • Set out small plates and plenty of napkins, as it is gloriously messy!

Additional Tips for Perfection

Master this recipe and customize it to your liking with these five essential tips.

1. Grease the Pan Religiously: This cannot be overstated. A bundt pan’s intricate design is prime real estate for sticky sauces to cling to. Use softened butter and a pastry brush to get into every single groove, then dust with cocoa powder. This creates a non-stick barrier that is essential for a beautiful, clean release.
2. Strategic Marshmallow Placement: Mini marshmallows melt quickly and can dissolve entirely into the sauce, leaving a sweet stickiness but no gooey pull. For a more distinct marshmallow presence, try two things: First, tuck them deep inside the layers, away from the direct heat of the pan’s edges. Second, consider using dehydrated mini marshmallows (like those found in hot cocoa packets), as they hold their shape better during baking.
3. Don’t Overbake for Maximum Gooeyness: The line between perfectly baked and slightly dry is thin. To ensure your monkey bread stays moist and gooey, start checking it at the 35-minute mark. The top should be firm and golden, but the inside should remain soft. It will continue to set up from residual heat as it rests, so it’s better to err on the side of slightly underdone than overdone.
4. Embrace Customization: Think of this recipe as a delicious template. You can easily customize it to your taste. Try adding a half teaspoon of espresso powder to the sugar coating to deepen the chocolate flavor. Swap semi-sweet chocolate chips for dark chocolate, milk chocolate, or even peanut butter or butterscotch chips for a different flavor profile.
5. Try a From-Scratch Dough: If you have the time and prefer a from-scratch bake, this recipe works beautifully with a basic sweet yeast dough. A simple brioche or challah dough is an excellent choice. After the first rise, punch it down and proceed with the recipe from Step 3, cutting the dough into small pieces and coating them. The texture will be even more tender and bread-like.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making Hot Chocolate Monkey Bread.

1. Can I make this without a bundt pan?
Yes, you absolutely can! If you don’t have a bundt pan, you can bake this in a 9×13-inch baking dish or two 9-inch loaf pans. The baking time may need to be adjusted slightly, likely a bit shorter, so start checking for doneness around the 30-minute mark. The final presentation will be different—more of a pull-apart casserole—but it will be just as delicious.

2. How do I store and reheat leftovers?
Leftover monkey bread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. The best way to reheat it is to place the desired amount on a plate and warm it in the microwave in 20-30 second bursts until soft and gooey again. This restores its wonderful warm, melty texture.

3. Why did my monkey bread get stuck in the pan?
This is the most common monkey bread mishap and usually happens for one of two reasons. First, the pan was not greased thoroughly enough. Second, and more likely, the bread was left to cool in the pan for too long (more than 10-12 minutes). As the brown sugar and butter sauce cools, it solidifies like candy, essentially gluing the bread to the pan. The 10-minute rest is the sweet spot where the bread is set enough to hold its shape but the sauce is still liquid enough to release.

4. Can I prepare Hot Chocolate Monkey Bread ahead of time?
Yes, this is a great recipe to prep in advance. You can assemble the entire monkey bread in the greased bundt pan the night before, right up until the point of pouring the sauce over it. Cover it tightly with plastic wrap and refrigerate. In the morning, take it out of the fridge while you preheat the oven. Prepare the sauce, pour it over the top, and bake as directed. You may need to add 5-10 minutes to the baking time since you’re starting with a cold dish.

5. My marshmallows seem to have disappeared! What happened?
This is a very common and normal occurrence. Standard mini marshmallows are mostly air and sugar, and when subjected to the heat of the oven and surrounded by buttery sauce, they will melt and dissolve almost completely into the bread, adding a wonderful sweetness and gooey texture throughout. If you want a more distinct, stretchy marshmallow pull, you need to use dehydrated mini marshmallows or strategically place the regular ones in the very center of the bread, away from the bottom and sides of the pan.

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