Chocolate Stuffed Monkey Bread
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5.0
6 reviews
Excellent
Chocolate Stuffed Monkey Bread
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Gooey chocolate oozing out of warm caramel bourbon monkey bread, yes please! This small batch breakfast or brunch treat uses frozen bread rolls to make it a snap to put together! But start the night before!
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Ingredients
For Chocolate Stuffed Dough Balls
- 9 frozen bread dough rolls thawed overnight according to package directions
- 4 ounces semi sweet baking bars Each square broken in 4 pieces. Or dark chocolate; broken into ¼ oz squares. I used the Trader Joes Belgium chocolate bar which breaks into perfect sized squares.
- ¼ cup butter melted
- ½ cup sugar I used organic cane sugar. White sugar is fine
Bourbon Caramel Sauce
- ⅔ cup brown sugar I used light, but dark would be fine; packed
- ¼ cup butter cold, cubed
- ¼ cup bourbon Or whiskey; non-alcoholic use heavy cream
Bourbon Chocolate Glaze (optional)
- 4 oz. semi sweet baking bar Or dark chocolate, chopped
- ¼ cup bourbon Or whiskey
- 1 teaspoon vanilla extract Or bourbon vanilla extract; optional
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Instructions
- THE NIGHT BEFORE -> Spray a baking sheet with oil or baking spray and lay out bread dough rolls on baking sheet, 2-3 inches apart. Cover with sprayed plastic wrap and allow to thaw in the refrigerator overnight.
- NEXT MORNING | Grease a bundt pan well! For a Small Batch I used this 6 cup bundt pan, double the bread rolls for a 10-12 cup bundt pan (see notes on doubling).
- Chop or break chocolate into nine 1/4 oz (roughly) squares and set aside. Flatten bread rolls into circles; placing 1 chocolate piece in the center of each. Folding dough over, pinch edges to seal well, return to the baking sheet until you finish all of the rolls.
- Melt 1/4 cup butter and remove from heat, placing 1/2 cup sugar into a bowl. Dip each chocolate filled dough ball in the melted butter, then roll in the sugar and return to the baking sheet.
- Bourbon Caramel Sauce & Monkey Bread
- Place brown sugar, butter chunks and bourbon (or heavy whipping cream) in a small saucepan over medium heat. Stirring constantly until it comes to an easy boil, reduce the heat to simmer and cook stirring for 3 minutes.
- Pour half of the caramel into greased 6 cup bundt pan (or if doubling, into a 10-12 cup bundt pan). *I also toss in the extra pieces and crumbs from the chopped chocolate into the bottom caramel. Layer with half the dough balls; pour a little more caramel, then place rest of dough balls and pour any remaining caramel. Cover with sprayed plastic wrap, let rise in warm place until doubled, about 45 minutes.
- Preheat Oven to 350°F and place bundt pan on baking sheet (in case of spillage). Bake on middle rack for about 40-55 minutes until lightly brown on top. Cover loosely with foil for last 10-15 minutes if browning too quickly. Cool in pan for 5-10 minutes, then place serving plate on top of bundt pan and invert, removing the bundt pan.
- Optional Bourbon Chocolate Glaze
- Melt chocolate in small saucepan (heavier is better) over low heat, remove from heat; stir in bourbon and vanilla until smooth. Drizzle glaze over warm bread. I do not typically make the chocolate glaze, but I have drizzled a little chocolate sauce over the top! YUM!
- Keep in an airtight container or well sealed on counter for 3-5 days, in the refrigerator for up to 7 days and may be frozen up to 3 months.
Equipments used:
Notes
- To create a warm place to rise the monkey bread, before placing the dough in the oven, heat to 100 then turn OVEN OFF. Place bundt pan with dough in warm oven and close door.
- bundt pan
- Substitutions & Additions
- bundt pan
- Replace the bourbon with heavy cream for a non-alcoholic version of this monkey bread.
- Use brandy, rum or other dark liquor in place of bourbon.
- Add 1/2 cup chopped pecans to the middle layer, when assembling.
- If doubling the recipe, I typically double the bread and the chocolate, but keep the caramel sauce the same, but feel free to double all aspects, the gooier the better right!
- Stuff the rolls with white or milk chocolate instead of dark chocolate.
- Can't find the right baking chocolate? Use Semisweet chocolate chips instead, use about a tablespoon per roll.
- Make smaller "monkey pieces" if desired by cutting each roll in half, you will need to double the amount of chocolate, stuffing each smaller portion of roll with a piece of chocolate.
- Simply remove 18-20 rolls for thawing the night before
- Use a 10-12 cup bundt pan instead of the smaller 6 cup
- Double the amount of chocolate you need for stuffing
- Double the amount of butter (½ cup) and (1 cup) sugar for dipping
- I actually never cut in half the original caramel bourbon sauce, so you should be fine just making that same amount, but heck, gooier is better right!? So go ahead and double if you please!
- You will need to bake closer to 50-55 minutes, remember to cover with foil the last 15-20 minutes if getting too brown.
Nutrition Information
Show Details
Serving
1serving
Calories
402kcal
(20%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
28mg
(9%)
Sodium
313mg
(13%)
Potassium
154mg
(4%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
321IU
(6%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 402kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 313mg | 13% |
| Potassium | 154mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 321IU | 6% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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