Double Chocolate Monkey Bread

A monkey bread for the chocolate lovers--indulgent chocolate-stuffed dough rolled in sugar and cocoa.

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  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 6
  • servings 12
 

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1 1/4
cups chocolate chips
1/4
cup granulated sugar
1
tablespoon unsweetened baking cocoa
1/4
cup butter, melted
Powdered sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
  • 2 Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
  • 3 Place about 8 chocolate chips in center of dough piece; shape dough into a ball around chocolate. Pinch dough to seal. Repeat with remaining dough and chocolate chips.
  • 4 In small bowl, mix granulated sugar and cocoa. Roll dough balls in sugar mixture until coated. Place dough balls in cake pan. Sprinkle any remaining sugar mixture over dough. Pour melted butter on top.
  • 5 Bake 35 to 40 minutes or until no longer doughy in center. Cool in pan 5 minutes. Run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping from pan onto bread. Sprinkle with powdered sugar. Serve warm.
  • 1 Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
  • 2 Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
  • 3 Place about 8 chocolate chips in center of dough piece; shape dough into a ball around chocolate. Pinch dough to seal. Repeat with remaining dough and chocolate chips.
  • 4 In small bowl, mix granulated sugar and cocoa. Roll dough balls in sugar mixture until coated. Place dough balls in cake pan. Sprinkle any remaining sugar mixture over dough. Pour melted butter on top.
  • 5 Bake 35 to 40 minutes or until no longer doughy in center. Cool in pan 5 minutes. Run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping from pan onto bread. Sprinkle with powdered sugar. Serve warm.

EXPERT TIPS

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Expert Tips

A pizza cutter works great to cut the dough into pieces super-fast!

Monkey bread is best served freshly baked; however, it can be reheated the next day in a 200°F oven or in the microwave.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
330mg
330%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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