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Mini Hazelnut-Cocoa Monkey Breads

Mini Hazelnut-Cocoa Monkey Breads
  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 6
The chocolate lovers in your family will approve of these mini monkey breads. The smaller size means they bake faster!
By Paula Jones
Updated October 16, 2018

Ingredients

  • 1/4 cup unsalted butter
  • 3 tablespoons packed brown sugar
  • 1 tablespoon hazelnut spread with cocoa (from 13-oz jar)
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps

  • 1
    Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.
  • 2
    In 1-quart saucepan, heat butter, brown sugar and hazelnut spread over medium heat, stirring with whisk until melted and well combined. Spoon about 1 tablespoon mixture into each muffin cup. Reserve remaining mixture.
  • 3
    In large bowl, stir together granulated sugar and cinnamon; set aside.
  • 4
    Remove dough from can; cut into 48 equal pieces. Place each piece of dough into sugar-cinnamon mixture; toss gently to coat. Place 8 coated dough pieces in each muffin cup.
  • 5
    Bake 12 to 15 minutes or until golden brown. Cool on pan 1 minute. Turn pan upside down onto serving plate; turn mini breads right side up. Drizzle reserved hazelnut spread mixture over tops.

  • Garnish monkey bread with candy sprinkles or other festive touches.
  • Recipe can easily be doubled or tripled.

No nutrition information available for this recipe
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