Chocolate Cherry Monkey Bread Recipes

CHOCOLATE MONKEY BREAD

Steps:

• Preheat oven to 350°F. Coat a 15-cup Bundt pan liberally with cooking spray.
• Heat butter and brown sugar in a small saucepan over medium-high until butter is melted. Reduce heat to medium, and bring to a simmer, stirring constantly. Cook, stirring constantly, until sugar is melted, about 1 minute. Pour half of caramel mixture into greased Bundt pan.
• Stir together granulated sugar, cocoa, and cinnamon in a small bowl. Cut each dough piece in half, and roll each piece in cocoa mixture. Stack coated pieces in pan on top of caramel mixture. Sprinkle any remaining cocoa mixture over top of dough, and drizzle with remaining caramel mixture.
• Place Bundt pan on a large rimmed baking sheet, and bake in preheated oven until edges are browned and dough is cooked, about 55 minutes. Let cool 5 minutes on a wire rack; immediately invert onto a cake plate. (If you let it sit any longer, sugar will harden and it will be hard to remove from pan.)
• During last 5 minutes of baking, place cream in a microwavable bowl, and microwave on HIGH until bubbly, about 1 minute. Place chopped chocolate in a small bowl, and pour hot cream over chocolate. Let sit for 1 minute. Gently whisk until blended, smooth, and shiny. Let stand until slightly thickened and cooled, 15 to 20 minutes. Drizzle chocolate ganache over warm monkey bread.

CHOCOLATE MONKEY BREAD

Steps:

• In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside., Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large bowl, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and toss to coat. , Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice., Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving.

HERSHEY'S CHOCOLATE MONKEY BREAD

Steps:

• Thaw loaves as directed on package; let rise until doubled.
• Stir together granulated sugar, cocoa and cinnamon.
• Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl.
• Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred.
• Pour mixture into 12-cup fluted tube pan.
• Heat oven to 350°F Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 baking pieces inside each ball.
• Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.
• Place balls in prepared pan.
• Bake 45 to 50 minutes or until golden brown.
• Cool 20 minutes in pan; invert onto serving plate.
• Cool until lukewarm.

CHOCOLATE CHERRY BREAD

Steps:

• In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
• With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture.
• In bowl, with floured hands, knead several times to combine well.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate pieces.
• Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes.
• Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping.
• Shape each dough HALF into 5-inch ball : Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees F.
• In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
• Bake until loaves are crusty, about 25 to 30 minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!). Transfer to wire racks to cool.

CHOCOLATE CHERRY BREAD

Steps:

• Mix milk and yeast in a small bowl with a fork until frothy, about 5 minutes. Add egg, butter, white sugar, brown sugar, vanilla extract, and salt. Beat for 1 to 2 minutes. Add 1 cup flour. Beat for about 5 minutes. Add remaining 2 cups flour; mix until dough comes together.
• Turn dough out onto a lightly floured work surface. Knead until dough is smooth and feels rubbery, about 10 minutes. Add additional flour if needed. Add chocolate chips and cherries; knead just until incorporated.
• Cover dough and let rise in a warm, humid area until doubled, about 1 hour.
• Punch down dough gently. Let rest for 10 minutes. Divide dough in half; shape into loaves. Transfer loaves to a greased baking sheet and let rise again, about 1 hour more.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until browned, 20 to 30 minutes.

HOT CHOCOLATE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
• Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
• Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

CHERRY PIE MONKEY BREAD

Steps:

• Heat oven to 375ºF.
• Cut biscuits into quarters; place in medium bowl. Add remaining ingredients; mix lightly.
• Spoon into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 25 to 30 min. or until golden brown. Cool in pan 10 min. Invert pan onto serving plate; remove pan. Serve warm.

CHOCOLATE CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Cut biscuits in half and cube the cream cheese (32 pieces).
• Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
• In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
• In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
• In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
• Bake for 30-35 minutes.
• Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
• Enjoy!