CHOCOLATE CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY
Here's what you need: biscuit dough, cream cheese, chocolate chip, white sugar, cinnamon, butter, brown sugar, walnuts
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (175˚C)
- Cut biscuits in half and cube the cream cheese (32 pieces).
- Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
- In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
- In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
- In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
- Bake for 30-35 minutes.
- Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
- Enjoy!
Nutrition Facts : Calories 738 calories, Carbohydrate 86 grams, Fat 40 grams, Fiber 2 grams, Protein 9 grams, Sugar 45 grams
CHEATER MONKEY BREAD RECIPE
How to make the easiest Monkey bread recipe ever using canned dough - this is the classic recipe that's been around since canned dough came out!
Provided by Karlynn Johnston
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Preheat your oven to 350 °F. Grease a 10 inch Bundt pan with butter. IF you are using a smaller bundt pan, use only TWO tubes of dough!
- Mix the brown sugar and cinnamon in a large plastic bag.
- Pop open the biscuit dough and separate into the biscuits.
- Cut the biscuits into quarters.
- Place 6 to 8 biscuit pieces into the butter mixture then into the sugar cinnamon mix and shake until they are covered.. Arrange the biscuit pieces in the bottom of the prepared pan.
- Continue placing them into the bunt pan, staggering the pieces in layers until all biscuits are coated and placed in pan.
- Sprinkle the raisins among the biscuit pieces as you place them in.
- Bake in the oven for 35-40 minutes until fully browned and cooked inside. The bread should be a good 200F inside to be baked completely. IF the top browns too much, place tinfoil on top.
- Let the monkey bread cool in pan for 10 minutes, then turn out onto a plate to serve.
- Pull apart and enjoy!
Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Protein 1 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 206 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
STUFFED CHOCOLATE-PEANUT BUTTER MONKEY BREAD
Everyone knows chocolate and peanut butter is a perfect match in any dessert, which includes chocolate peanut butter monkey bread. Try a new dessert option and make our Stuffed Chocolate-Peanut Butter Monkey Bread for a delicious end to dinner.
Provided by My Food and Family
Categories Fall 2019
Time 45m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; sprinkle flour, then nuts into pan. Melt 2 Tbsp. butter; mix with sugar. Spoon over nuts.
- Separate each can of dough into 10 biscuits; flatten each to 1/4-inch thickness. Spoon peanut butter onto centers of biscuits, adding about 1 tsp. peanut butter to each biscuit. Top each with 1 chocolate square. Gather up edge of each biscuit to enclose filling, then press together to seal. Roll each into ball.
- Melt remaining butter. Empty pudding mix into shallow dish. Dip top of each ball in butter, then in pudding mix. Arrange half the balls, dipped sides up, in single layer in prepared pan. Repeat with remaining balls to make second layer. Top with any remaining pudding mix, then drizzle with any remaining butter.
- Bake 30 min. or until golden brown. Cool bread in pan 1 min. Invert onto serving plate; carefully remove pan. Melt remaining chocolate; drizzle over bread. Top with any nuts remaining in pan; cool slightly.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
REESE'S™ PEANUT BUTTER CUPS™ STUFFED CHOCOLATE MONKEY BREAD
We don't want to tell you how to live your life, but we've heard that starting your day with dessert for breakfast is a total game changer. One bite of this candy-stuffed monkey bread, and we think you'll agree.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously spray 10- or 12-cup fluted tube cake pan with baking spray with flour, or grease pan with shortening and lightly flour.
- Unroll 1 can of dough into 1 large rectangle. Cut rectangle into 6 rows by 3 rows, to make 18 pieces. Place 1 candy, top side down, on center of dough piece. Fold dough over candy (do not stretch dough), and gently pinch to seal around candy; roll into a ball. Repeat with second can of dough.
- In small bowl, place sugar. Roll dough balls in sugar until coated. Place sugar-coated dough balls in pan. Sprinkle any remaining sugar over dough. Pour melted butter on top.
- Bake 28 to 33 minutes or until golden brown and no longer doughy in center. Cool in pan 5 minutes. Turn upside down onto serving plate.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Spoon into 1-quart resealable food-storage plastic bag. Cut small opening from 1 corner of bag. Drizzle melted chocolate over top of monkey bread. In another small microwavable bowl, microwave peanut butter uncovered on High 10 to 30 seconds or until thin enough to drizzle. Spoon into 1-quart resealable food-storage plastic bag. Cut small opening from 1 corner of bag. Drizzle melted peanut butter over top of chocolate. Garnish with halved candies. Pull apart to serve.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 16 g, TransFat 0 g
CHOCOLATE MONKEY BREAD
Wow your brunch crowd with this irresistibly sweet and gooey take on monkey bread. Our Test Kitchen compared this pull-apart bread to cinnamon-sugar mini donuts covered in a caramel and chocolate glaze. If that doesn't make you want to stop and bake them immediately, you'll also love that they are made with frozen yeast roll dough. Make the caramel sauce just before you put the dough in the pan so that the caramel stays soft enough to pour over the dough.
Provided by Southern Living Editors
Time 1h30m
Yield Serves 12 (serving size: about 4 pieces)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 15-cup Bundt pan liberally with cooking spray.
- Heat butter and brown sugar in a small saucepan over medium-high until butter is melted. Reduce heat to medium, and bring to a simmer, stirring constantly. Cook, stirring constantly, until sugar is melted, about 1 minute. Pour half of caramel mixture into greased Bundt pan.
- Stir together granulated sugar, cocoa, and cinnamon in a small bowl. Cut each dough piece in half, and roll each piece in cocoa mixture. Stack coated pieces in pan on top of caramel mixture. Sprinkle any remaining cocoa mixture over top of dough, and drizzle with remaining caramel mixture.
- Place Bundt pan on a large rimmed baking sheet, and bake in preheated oven until edges are browned and dough is cooked, about 55 minutes. Let cool 5 minutes on a wire rack; immediately invert onto a cake plate. (If you let it sit any longer, sugar will harden and it will be hard to remove from pan.)
- During last 5 minutes of baking, place cream in a microwavable bowl, and microwave on HIGH until bubbly, about 1 minute. Place chopped chocolate in a small bowl, and pour hot cream over chocolate. Let sit for 1 minute. Gently whisk until blended, smooth, and shiny. Let stand until slightly thickened and cooled, 15 to 20 minutes. Drizzle chocolate ganache over warm monkey bread.
CHOCOLATE STUFFED PEANUT BUTTER MONKEY BREAD LOAF
Provided by Dorothy Kern
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spray a loaf pan with cooking spray or grease it well. (My loaf pan was 9x5 1/2". You could also use a 4x8" loaf pan for this.)
- Mix granulated sugar and 1/2 teaspoon cinnamon in a small bowl.
- Open can of biscuits and cut each into quarters, for a total of 32 biscuit pieces.
- Wrap 1 chocolate chip in each piece of biscuit and roll into a ball. Roll each ball in the cinnamon sugar mixture and place in pan. You'll get about 1 1/2 layers of dough balls in your pan.
- Place butter and peanut butter in a medium sized bowl. Heat on HIGH in the microwave in 30 second increments until butter is melted. Add brown sugar and cinnamon and stir to combine. Pour over biscuits in pan.
- Bake for 20-25 minutes, until the tops are golden and the center is just slightly jiggly to the touch. Cool in pan at least 10 minutes before removing to a serving plate. (To remove, run a knife around all the edges to loosen. Invert pan over serving plate and tap hard on the bottom. Hopefully it will all come out in one piece. If it doesn't, repeat steps and just press the pieces together. No one will notice, trust me.)
- Melt 1/4 cup chocolate chips in a small bowl. Transfer to a sandwich baggie and cut off one tip. Drizzle over the top of the monkey bread. Serve warm.
CHOCOLATE MONKEY BREAD
We enjoy this chocolate monkey bread as we open gifts on Christmas. It's impossible to resist. -Heather Deterding, Odenton, Maryland
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside., Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large bowl, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and toss to coat. , Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice., Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 432 calories, Fat 22g fat (12g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CHIP MONKEY BREAD RECIPE
Steps:
- Preheat oven to 350 degrees and coat bundt cake pan with pam spray. Set aside. Cut the biscuit into 8 pieces and place aside.
- In a small bowl, combine the sugar and the cinnamon and mix. Set aside.
- Take each piece of the cut dough and flatten it out so that you can add in the chocolate chips. (About 3 chips per dough.)
- Roll into a ball and set aside until all pieces are done.
- Add into the Ziploc bag with the sugar and cinnamon.
- Shake bag until all pieces are coated. Spray pan with Pam spray until coated and place the biscuits into the pan.
- In a small sauce pan, combine the butter and brown sugar.
- Mix until melted and combined. Pour into pan with biscuits.
- Place the pan into the oven and bake for 40 minutes. When timer goes off, don't worry! The center will still be jiggly.
- Let sit for 5 minutes before placing the serving plate on top of the pan and flipping the pan.
- Lightly tap the sides of the pan to loosen the monkey bread.
- Once the monkey bread is out and onto the plate, drizzle extra caramel sauce and chocolate chips as topping and serve.
MONKEY BREAD CREAM CHEESE & CHOCOLATE FILLED RECIPE - (4.5/5)
Provided by á-1590
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Slice all the biscuits in half, so you get 32 pieces. Dice the cream cheese to get at least 32 cubes. Flatten out each biscuit piece. Have the chocolate chips and diced cream cheese at hand. Place 1 cube of cream cheese and a couple of chocolate chips in the middle of each flattened biscuit piece. Fold the biscuit dough around them. Shape each piece into a ball. Grab a 1 gallon plastic bag and fill it with the white sugar and cinnamon. After they're combined, add some dough balls to the bag, seal it, and shake well, until the dough balls are well-coated. Repeat this process with the rest of the dough balls, using 6 to 8 pieces at a time. In a microwave-safe bowl, combine the brown sugar and butter, then heat in a microwave for 70 seconds. Stop the microwave half way through to stir the mixture. When finished, stir again until you achieve the right consistency. This should leave you with a yummy caramel glaze. Spray a Bundt pan with some non-stick cooking spray. Add half the walnuts to the bottom. Add half the dough pieces to the pan and pour over half of the caramel glaze evenly. Repeat the procedure by adding walnuts again, followed by dough and glaze Place the pan in the oven. Bake for 30 to 35 minutes. When ready, remove it from the oven and flip it over using a plate. Let it cool for at least 10 minutes before uncovering.
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- While the dough is resting, prepare your bundt pan by greasing it with a bit of the stick of butter. If using a 9-inch springform pan, line the bottom with parchment paper, and then grease the bottom of and sides of the pan with the butter. Also grease the ramkein or jar for the middle and place it in the center of the pan. Melt the remaining butter stick in a medium bowl in the microwave. To the melted butter add mashed banana, brown sugar, and cinnamon and stir until well combined.
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