If you’re anything like me, your sweet tooth knows no boundaries. I’m not shy about my love of treats and this Hot Cocoa Monkey Bread (aka Hot Chocolate Monkey Bread) recipe is the perfect touch of sweet for the morning. Serve it for brunch, prep it ahead of time, and just bake until it’s gooey and sticky. It’s delicious for a special occasion – or just make it because you can’t get enough of it!
My whole family loves this on a lazy Sunday morning. You can serve it with a side of bacon and a cup of coffee. Did I mention, it’s SUPER EASY to make?
The secret to this breakfast deliciousness are the refrigerated biscuits. The versatility they offer is great because you can pair them with different flavors. The hot cocoa combo is perfect if you love chocolate and marshmallow. Once baked, it has a flakey texture. Serve it warm out of the oven.
My kids love this breakfast on the weekends or when we get snowed in. Since the refrigerated biscuits have a long expiration date too, you can keep them on hand whenever you want to make this.
Need even more delicious brunch recipes? I’ve got you covered! Here are some of my favorites:
- Make Ahead Cranberry Eggnog Bake
- Sausage Tater Tot Brunch Casserole
- 3-Ingredient Buttermilk Biscuits
Hot Chocolate Monkey Bread Recipe
All monkey breads are made in a classic bundt pan. I always recommend using a NordicWare Bundt Pan because it’s the gold standard for bundt pan bakeware. I use my bundt pan all the time – from my famous Chocolate Kahlua Cake to monkey breads! It’s just a versatile must-own kitchen tool.
What To Serve With Hot Chocolate Monkey Bread
Since you’ve got something sweet on your table, you want to add some protein and something salty – like thick bacon. Pick some of your favorite breakfast meats and make some eggs. If you’re really feeling fancy, make a classic mimosa, to accompany your brunch. It’s the go-to spiked brunch cocktail.
How To Store Leftover Hot Cocoa Monkey Bread
If you have any leftovers, cover it with plastic wrap. I would not store your money bread in the bundt pan – you want it removed after baking. It doesn’t need to be refrigerated. You can keep it fresh and enjoy for 3 days. To reheat it, just use the microwave for 10-20 seconds and it’ll be just as good as when you had it the first time.
Can You Freeze Monkey Bread?
Technically, you can freeze monkey bread, but (my personal opinion) is the texture changes once it thaws. You never get the same gooey pull apart texture of your original bread. I like to make a new batch for each time I serve it.
What You’ll Need From The Grocery Store:
Step-By-Step Directions To Make Hot Chocolate Monkey Bread
Preheat oven to 350 degrees and spray bundt pan with the baking spray, set aside. Open the cans of biscuits and place the biscuits onto the cutting board. Cut biscuits into quarters.
Flatten each quarter slightly. Place 3 mini marshmallows into the center of the biscuit.
Roll the biscuit into a ball and set aside. Repeat step with remaining biscuit quarters.
Pour the 1 Cup of sugar and cocoa powder into the plastic container. Add in several dough balls into the container and shake until fully coated.
Place into the bundt pan. Repeat step until all dough balls are coated in cocoa.
For the sauce: In a medium sauce pan, place the 1 cup of butter and 1/2 C of brown sugar and place on medium heat. Mix until melted. Pour the sauce all over the biscuits.
Place into the oven to bake for 40-55 minutes or until the crust is a deep brown. Remove from oven and allow to cool for 10 minutes.
Place the top of a plate onto the top of the bundt pan and turn the monkey bread over onto the plate.
Remove the lid and foil from the mallow cream and place into the microwave for 20 seconds to soften it. Scoop a few spoonfuls into the piping bag and cut tip off.
Drizzle the chocolate sauce and mallow cream all over the money bread. Sprinkle mini chocolate chips and mallow bites all over.
