Mini Hazelnut-Cocoa Monkey Breads

  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 6


cup unsalted butter
tablespoons packed brown sugar
tablespoon hazelnut spread with cocoa (from 13-oz jar)
cup granulated sugar
teaspoons ground cinnamon
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls


Hide Images
  • 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.



Expert Tips

Garnish monkey bread with candy sprinkles or other festive touches.

Recipe can easily be doubled or tripled.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved