Chocolate Cream Cheese Monkey Bread Recipes

CHOCOLATE MONKEY BREAD

Steps:

• For the dough: Preheat the oven to 350 degrees F. Line a loaf pan with parchment or spray with cooking spray, then set aside.
• Combine the dates and almond milk in a blender and blend until smooth.
• Add the almond flour, gluten-free flour, cacao powder, baking powder, apple cider vinegar, baking soda and salt. Blend until thoroughly combined, stopping to scrape down the sides of the blender as necessary.
• Roll the dough into small balls roughly 1 inch in diameter.
• For the chocolate coating: Add the dates, cacao powder and coconut water to a cleaned blender and blend until smooth.
• Dip each ball of dough in the coating mixture and use a spoon to cover with a thin layer. Transfer the dough balls to the prepared loaf pan and sprinkle with chocolate chips, if using.
• Bake until the monkey bread has light golden brown, crisp edges, approximately 40 minutes.
• Cool for at least 15 minutes, then spoon out or pull apart to serve. Enjoy!

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!

CINNAMON ALMOND DARK CHOCOLATE MONKEY BREAD WITH CREAM CHEESE DRIZZLE

Steps:

• Preheat the oven to 350 degrees F.
• On a floured surface, unroll each tube of dough and separate along the perforations. Mound 1 teaspoon of the almond filling in the center of a dough triangle, top with 2 teaspoons chocolate chips and fold the sides over to make a package. Roll it in your hand to seal. Repeat with the rest of the dough, almond filling and chocolate chips.
• Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan.
• Mix together the granulated sugar, cinnamon and salt in a shallow bowl. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared pan. Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly.
• While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan. Turn it over and turn out onto a serving dish. Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds.
• Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth. If the mixture needs to be looser, add an additional 1 tablespoon milk.

MONKEY BREAD CREAM CHEESE & CHOCOLATE FILLED RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Slice all the biscuits in half, so you get 32 pieces. Dice the cream cheese to get at least 32 cubes. Flatten out each biscuit piece. Have the chocolate chips and diced cream cheese at hand. Place 1 cube of cream cheese and a couple of chocolate chips in the middle of each flattened biscuit piece. Fold the biscuit dough around them. Shape each piece into a ball. Grab a 1 gallon plastic bag and fill it with the white sugar and cinnamon. After they're combined, add some dough balls to the bag, seal it, and shake well, until the dough balls are well-coated. Repeat this process with the rest of the dough balls, using 6 to 8 pieces at a time. In a microwave-safe bowl, combine the brown sugar and butter, then heat in a microwave for 70 seconds. Stop the microwave half way through to stir the mixture. When finished, stir again until you achieve the right consistency. This should leave you with a yummy caramel glaze. Spray a Bundt pan with some non-stick cooking spray. Add half the walnuts to the bottom. Add half the dough pieces to the pan and pour over half of the caramel glaze evenly. Repeat the procedure by adding walnuts again, followed by dough and glaze Place the pan in the oven. Bake for 30 to 35 minutes. When ready, remove it from the oven and flip it over using a plate. Let it cool for at least 10 minutes before uncovering.

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.

CREAM CHEESE-STUFFED CINNAMON ROLL MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 12-cup fluted bundt pan with nonstick spray.
• In a small bowl, mix together the sugar and cinnamon.
• Open the cans of cinnamon rolls. Cut each roll in half, then flatten each piece into a circle with your fingers. Place a piece of cream cheese in the center of the dough round. Fold the dough over the cream cheese to seal and roll into a ball. Toss in the cinnamon sugar. Place in the prepared bundt pan. Repeat with remaining dough pieces.
• In a small bowl, whisk together the brown sugar and melted butter until smooth. Pour the mixture over the filled cinnamon roll balls.
• Bake the monkey bread for 35-40 minutes, or until golden brown. Let cool in the pan for 5-10 minutes, until cool to the touch, then invert onto a serving platter.
• Add the frosting from the cans of cinnamon rolls into a small microwave-safe bowl. Warm in the microwave for 30 seconds to loosen.
• Drizzle the icing over the monkey bread. Serve warm.
• Enjoy!

SURPRISE MONKEY BREAD

Steps:

• In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. , Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly., Sprinkle 1/2 cup walnuts into a greased 10-in. fluted tube pan. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers., Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

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.