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Melt-in-Your-Mouth Chocolate Filled Monkey Bread

Craving a taste of childhood joy? This surprisingly easy and quick Chocolate Filled Monkey Bread, with warm, gooey, chocolate-filled biscuit bites coated in cinnamon-sugar and drenched in a buttery caramel sauce, is the perfect holiday morning treat or show-stopping dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Holiday
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans flaky biscuits 16.3 ounces each, refrigerated
  • 1 cup granulated sugar
  • 4 tbsp ground cinnamon
  • 1 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 package Hershey's Kisses unwrapped, milk chocolate, dark, or peppermint
  • Christmas Sprinkles optional, for garnish and inside biscuits

Equipment

  • Bundt pan
  • Medium Saucepan
  • Large resealable plastic bag
  • Sharp Knife or Pizza Cutter
  • Serving plate

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease your bundt pan with cooking spray.
  2. Step 2: Open the cans of flaky biscuits and lay them out on a clean cutting board.
  3. Step 3: With a sharp knife or pizza cutter, cut each biscuit into quarters.
  4. Step 4: Gently flatten each biscuit quarter slightly.
  5. Step 5: If using, sprinkle a small amount of Christmas sprinkles onto the center of each flattened biscuit quarter.
  6. Step 6: Place one unwrapped Hershey's Kiss right in the center of each sprinkle-dusted biscuit quarter.
  7. Step 7: Carefully roll the biscuit quarter around the Hershey's Kiss, forming a neat little ball. Pinch the seams tightly to seal in the chocolate.
  8. Step 8: Continue until all your biscuit quarters and Hershey's Kisses have been transformed into chocolate-filled balls.
  9. Step 9: In a medium saucepan, melt the 1 cup of unsalted butter and ½ cup of brown sugar over medium heat. Stir constantly until beautifully combined and smooth to create the caramel sauce.
  10. Step 10: Spoon just a thin layer of this warm caramel sauce into the bottom of your prepared bundt pan.
  11. Step 11: In a large resealable plastic bag, combine the 1 cup of granulated sugar and 4 tablespoons of ground cinnamon. Shake well to mix evenly.
  12. Step 12: Add several biscuit balls to the bag at a time (don't overcrowd). Seal the bag and shake gently until each ball is perfectly coated with cinnamon sugar.
  13. Step 13: Remove the coated balls and start arranging them in your bundt pan. Continue coating and arranging until all the biscuit balls are snuggled into the pan.
  14. Step 14: Pour the remaining caramel sauce evenly over all the biscuit balls in the bundt pan.
  15. Step 15: Bake for 40-55 minutes, or until your monkey bread is a deep, gorgeous golden brown and cooked all the way through.
  16. Step 16: Once out of the oven, let it cool in the pan for no more than 5 minutes before inverting.
  17. Step 17: Place a serving plate upside down over the bundt pan, and with a quick, confident flip, carefully invert the monkey bread onto the plate.
  18. Step 18: If you're feeling extra festive, sprinkle additional Christmas sprinkles over the warm monkey bread.
  19. Step 19: Serve warm and enjoy pulling apart these sweet, chocolatey bites!

Notes

Substitutions & Additions: For chocolate, use mini chocolate chips, chopped chocolate bars, or caramel candies. Enhance the spice with a pinch of nutmeg, cardamom, or ginger in the sugar coating. Top with a powdered sugar glaze, whipped cream, or chopped toasted pecans/walnuts. Add orange or lemon zest to the cinnamon-sugar mix for a bright flavor. Ambitious bakers can use homemade biscuit or sweet roll dough.
Tips for Success: Avoid overbaking to prevent dry biscuits and crunchy caramel. Ensure biscuit dough is pinched tightly around Hershey's Kisses to prevent chocolate from oozing out. Invert the monkey bread from the pan within 5-10 minutes of baking to prevent the caramel from hardening and sticking. Grease the bundt pan generously. You can prep by cutting biscuits and mixing cinnamon sugar ahead of time; store cut biscuits in an airtight container in the fridge for a day.
Storage: Store leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 15-30 seconds, or the whole thing in a 300°F (150°C) oven for 10-15 minutes until warmed. Freezing is not recommended as it can alter the texture.