Mini Hazelnut-Cocoa Monkey Breads

  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 6
Mini Hazelnut-Cocoa Monkey Breads


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


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  • 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

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