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Babka Monkey Bread Recipe

★★★★★

4.7 from 54 reviews
  • Author: Elara
  • Total Time: 1 hour 20 minutes to 1 hour 25 minutes
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://kitchenflavorspot.com/babka-monkey-bread-recipe/