Description
Hot chocolate monkey bread is a gooey, pull-apart dessert loaded with chocolate, marshmallows, and warm spices. Made with biscuit dough and a hot chocolate butter glaze, it’s the ultimate cozy treat perfect for sharing at brunch, parties, or holiday breakfasts.
Ingredients
- 2 cans refrigerated biscuit dough
- 1/2 cup granulated sugar
- 2 tbsp cocoa powder
- 1 tsp ground cinnamon
- 1/2 cup mini chocolate chips or chopped chocolate
- 1 cup mini marshmallows
- 1/2 cup melted butter
- 1 packet hot chocolate mix
- Optional: powdered sugar, for dusting
Instructions
Preheat oven to 350°F (175°C). Grease a bundt pan with butter or non-stick spray.
- In a large bowl, mix together granulated sugar, cocoa powder, and cinnamon.
- Cut each biscuit into quarters and roll in the cocoa-sugar mixture to coat.
- Layer coated dough pieces into the bundt pan, sprinkling chocolate chips and marshmallows between layers.
- Mix melted butter with the hot chocolate mix and pour evenly over the top.
- Bake for 35–40 minutes, or until golden brown and the dough is cooked through.
- Let cool in the pan for 10 minutes, then invert onto a serving plate.
- Dust with powdered sugar if desired and serve warm.
Notes
- Use non-flaky biscuit dough for the best texture.
- Marshmallows may melt into sweet pockets—don’t overbake to preserve gooeyness.
- Make ahead by assembling the night before and baking fresh in the morning.
- Try peppermint, caramel, or nuts for delicious variations.
- Store leftovers tightly wrapped to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 340
- Sugar: 22g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
