Chocolate Monkey Bread

I found this recipe in the 2010 edition of Paula Deen’s Holiday magazine.  I’ve made it many, many times over the last 12 months.  This is the perfect Christmas morning breakfast (hint, hint Mom!!).  I’ve also made this for girl’s night too as a dessert.  Heavenly.  It’s just heavenly.
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1/2 cup sugar
2 tablespoons plus 1 teaspoon unsweetened cocoa powder, divided
1/2 teaspoon cinnamon
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
Preheat oven to 350 degrees.  Spray a bundt pan with Pam.
In a small bowl, combine sugar, 1 teaspoon cocoa powder and cinnamon.  Dredge biscuit quarters in sugar mixture to coat.  Layer in prepared pan.
In a small saucepan, combine brown sugar, butter, corn syrup and remaining 2 tablespoons cocoa powder.  Cook over medium-high heat stirring constantly until mixture comes to a boil.  Boil one minute.  Pour over layered biscuits.  Bake 40 minutes.  Let pan sit 5 minutes before inverting it onto platter to serve.
So good.  I mean, so, so, so good.  Mom…hint, hint…this would make my Christmas morning super special :).
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  • Mix and Match Mama December 3, 2013 at 4:59 pm

    To make this in advance, just do cut and coat your biscuits, place them in your pan, cover and refrigerate until the next morning. All you need to do the next morning is make your chocolate sauce and cook!