Babka Monkey Bread Recipe

Introduction

Babka Monkey Bread is a delightful twist on the classic sweet pull-apart bread, filled with rich chocolate and a hint of cinnamon. It’s perfect for sharing at brunch or as a cozy dessert. This recipe transforms simple biscuits into a decadent treat that’s sure to impress.

Ingredients

• Unsalted butter, for pan
• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• 1 cup (170 g) semisweet chocolate chips
• 1/3 cup (30 g) Dutch process dark cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/2 cup (100 g) granulated sugar, divided
• 2 (16.3-oz.) cans Original Pillsbury Grand Biscuits
• All-purpose flour, for dusting
• 1 tablespoon water

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a standard loaf pan (8 1/2″ by 4 1/2″) with unsalted butter. In a small saucepan over medium heat, warm the heavy cream with vanilla extract until it simmers, stirring occasionally, for about 4 to 5 minutes.
2. Step 2: In a medium heatproof bowl, combine the chocolate chips, cocoa powder, ground cinnamon, and 1/2 cup granulated sugar. Pour the warm cream mixture over the chocolate mixture and whisk until smooth. Let the mixture cool for about 10 minutes.
3. Step 3: Lightly flour your work surface. Roll each biscuit from one tube into a rectangle approximately 9 inches long by 5 inches wide. Spread a thin layer of the chocolate mixture evenly over the dough. Starting at the long end, roll the dough into a log.
4. Step 4: Cut each log in half crosswise, then cut each piece in half lengthwise. Twist each piece by turning one half left and the other half right so some chocolate filling shows. Tuck the edges under to form a sphere and arrange these dough balls snugly in the bottom of the prepared loaf pan (12 pieces should fit comfortably). Repeat this process with the remaining dough and chocolate mixture to create a second layer on top.
5. Step 5: Bake the babka monkey bread in the preheated oven for 55 minutes to 1 hour, tenting with foil if the bread browns too quickly. It should be golden brown and fully cooked in the center.
6. Step 6: While the bread bakes, prepare a simple sugar syrup by bringing 1 tablespoon water and the remaining 2 tablespoons of granulated sugar to a simmer in a small saucepan.
7. Step 7: Once the bread is out of the oven, brush the top with the warm sugar syrup to add shine and sweetness. Allow the babka monkey bread to cool completely before serving.

Tips & Variations

• For extra gooeyness, add some chopped nuts like walnuts or pecans into the chocolate mixture before filling the dough.
• If you prefer a milder chocolate flavor, substitute semisweet chocolate chips with milk chocolate chips.
• Make sure the cream mixture has cooled before spreading on the dough to prevent melting it too much.

Storage

Store any leftover babka monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to a month. To reheat, warm slices gently in the microwave or oven until soft and slightly gooey again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned?

Yes, homemade biscuit dough can be used if you prefer. Just make sure it’s not too sticky and can be rolled out easily to hold the chocolate filling well.

Why do I need to brush the babka with sugar syrup?

Brushing with sugar syrup adds a beautiful glossy finish and an extra touch of sweetness, helping to keep the babka moist after baking.

Babka Monkey Bread Recipe

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★★★★★

4.7 from 54 reviews

• Author: Elara
• Total Time: 1 hour 20 minutes to 1 hour 25 minutes
• Yield: 12 servings 1x

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Description

This Babka Monkey Bread is a decadent, gooey treat combining the rich flavors of chocolate and cinnamon baked into soft, pillowy biscuit dough. Layers of chocolate cocoa filling twist into bite-sized spheres, baked until golden and then brushed with a sweet sugar syrup for a shiny, irresistible finish. Perfect for breakfast, dessert, or a special occasion treat.

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Ingredients

Scale 1x2x3x

For the Pan

• Unsalted butter, for greasing the pan

Chocolate Filling

• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• 1 cup (170 g) semisweet chocolate chips
• 1/3 cup (30 g) Dutch process dark cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/2 cup (100 g) granulated sugar

Biscuit Dough

• 2 (16.3-oz) cans Original Pillsbury Grand Biscuits
• All-purpose flour, for dusting

Syrup

• 1 tablespoon water
• 2 tablespoons granulated sugar

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Instructions

1. Prepare and heat cream mixture: Preheat your oven to 375°F (190°C). Generously grease a standard 8 1/2″-by-4 1/2″ loaf pan with unsalted butter to prevent sticking. In a small saucepan over medium heat, combine the heavy cream and vanilla extract. Bring to a gentle simmer while stirring occasionally until warmed through, about 4 to 5 minutes.
2. Make the chocolate filling: Transfer semisweet chocolate chips, Dutch process cocoa powder, ground cinnamon, and 1/2 cup granulated sugar into a medium heatproof bowl. Pour the warm cream and vanilla mixture over the chocolate ingredients and whisk thoroughly until completely smooth and glossy. Allow this mixture to cool for about 10 minutes so it thickens slightly but remains spreadable.
3. Prepare biscuit rolls: Lightly dust your work surface with all-purpose flour. Take each biscuit from one tube and roll it out into a rectangle approximately 9 inches long by 5 inches wide. Evenly spread a thin layer of the cooled chocolate mixture over each rectangle.
4. Shape chocolate rolls: Starting from the long edge, carefully roll each rectangle into a log shape. Cut each log in half crosswise, then cut each of those pieces in half lengthwise, creating four strips per tube. Twist each piece by turning one half to the left and the other half to the right; this twisting exposes some of the chocolate filling. Tuck the edges underneath to form a neat sphere. Arrange 12 of these spheres snugly in the bottom of your prepared loaf pan.
5. Assemble the second layer: Repeat the rolling, cutting, twisting, and shaping process with the remaining biscuits and chocolate mixture to create a second layer of spheres arranged on top of the first layer in the loaf pan.
6. Bake the babka monkey bread: Place the pan in the preheated oven and bake for 55 minutes to 1 hour, or until the bread is golden brown and thoroughly cooked in the center. If the top is browning too quickly, tent it loosely with aluminum foil to prevent burning.
7. Prepare sugar syrup: While the bread bakes, bring 1 tablespoon water and the remaining 2 tablespoons granulated sugar to a simmer in a small saucepan, stirring until the sugar dissolves completely and the syrup is just bubbling.
8. Glaze and cool: As soon as the babka monkey bread comes out of the oven, brush the entire surface generously with the warm sugar syrup to add shine and sweetness. Allow the babka monkey bread to cool completely in the pan before serving to let the flavors set and the bread firm up slightly.

Notes

• Rolling and twisting each piece gently helps keep the chocolate visible and creates a beautiful marbled effect inside the bread.
• Using Dutch process cocoa gives a richer, less acidic chocolate flavor compared to natural cocoa powders.
• Make sure the chocolate filling mixture is cooled but still soft enough to spread easily on the dough to prevent sogginess.
• Tenting the bread with foil if it browns too fast ensures the inside cooks fully without burning the outside.
• Allowing the babka to cool completely helps it to hold its shape when sliced.
• This monkey bread is best enjoyed within 2 days, stored covered at room temperature or reheated gently.

• Prep Time: 20 minutes
• Cook Time: 55 minutes to 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Babka Monkey Bread, Chocolate Babka, Monkey Bread, Chocolate Dessert Bread, Pillsbury Biscuits Dessert