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Easy Chocolate Chip Monkey Bread Recipe

Easy Chocolate Chip Monkey Bread

Soft refrigerated biscuits, cinnamon sugar, chocolate chips, and brown-sugar butter sauce bake together into a gooey pull-apart bread. Finish it with an optional vanilla glaze for a bakery-style treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Monkey Bread
  • 1 cup Light brown sugar, packed
  • 1/2 cup Unsalted butter
  • 1/2 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 2 cans Refrigerated buttermilk biscuits, about 16.3 ounces each
  • 1 cup Semisweet chocolate chips
Pan Preparation
  • as needed Baking spray or softened butter
Optional Glaze
  • 1 cup Powdered sugar
  • 1-2 tablespoons Milk
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with baking spray or butter, taking extra care around the center tube and every ridge.
  2. Melt the butter in a small saucepan or microwave-safe bowl. Stir in the brown sugar and warm until the mixture is smooth and combined, but do not let it boil vigorously.
  3. Combine the granulated sugar and cinnamon in a large resealable bag or bowl. Separate the biscuit dough and cut each biscuit into four pieces.
  4. Toss the biscuit pieces in the cinnamon sugar until each piece is coated. Layer about half of the dough pieces in the prepared Bundt pan, then sprinkle over about half of the chocolate chips.
  5. Add the remaining biscuit pieces and chocolate chips to the pan. Pour the warm brown-sugar butter mixture evenly over the top so it can flow between the pieces.
  6. Bake for 35 to 45 minutes, until the top is deeply golden and the dough in the center is fully baked. If the top begins browning too quickly, loosely cover the pan with foil.
  7. Let the bread cool in the Bundt pan for 5 to 10 minutes. Invert it onto a serving plate while it is still warm but has had time to set, then cool slightly before serving.
  8. For the optional glaze, whisk the powdered sugar, milk, and vanilla together until smooth. Drizzle it over the warm monkey bread and serve.

Notes

Grease the Bundt pan generously, especially around the center tube. Do not overbake, because the biscuit pieces can become dry. For more even chocolate distribution, chill or briefly freeze the chocolate chips before layering them.