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chocolate monkey bread on white plate

Chocolate Monkey Bread

An easy breakfast, brunch, or dessert recipe that's full of chocolate! This Monkey Bread starts with a premade biscuit and comes together in just minutes. Perfect for any holiday!
Prep Time 10 minutes
Servings 8 -10 servings
Author Dorothy Kern


  • 2 cans 8-count each Pillsbury Grands Biscuits
  • 1/3 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder divided
  • 1/2 cup unsalted butter melted
  • 3/4 cup brown sugar packed
  • 1/4 teaspoon salt optional
  • 1/2 cup chocolate chips


  • Preheat oven to 350°F. Spray a 12-cup fluted bundt pan with nonstick cooking spray (I like using the kind with flour in it).
  • Open the cans of biscuits and slice each biscuit into 6 pieces. Place the granulated sugar and 1 tablespoon of cocoa powder in a large gallon size ziploc bag. Add the biscuit pieces, seal the bag, and shake to coat.
  • Mix melted butter, brown sugar, salt (if using) and remaining 2 tablespoons of cocoa in a small bowl.
  • Place half the coated biscuit pieces in the prepared pan. Top with half the chocolate chips and half the butter mixture. Repeat a second layer of biscuits, chocolate chips, and butter mixture.
  • Bake for about 30-40 minutes until the top is very brown and the center isn’t too jiggly. The top will get crusty so you’ll want to take it out when it’s still a little jiggly in the center so the top doesn’t burn.
  • Let cool in the pan for about 5 minutes. Place a serving plate over the pan and invert the pan, tap the top a few times and pray that the whole thing comes out in one piece. If it doesn’t, just stick the pieces back together, no one will know!
  • Note: do not let this cool completely in the pan or it becomes like a rock and it will be very hard to clean your pan!
  • Serve as an indulgent breakfast or dessert. For extra chocolate flavor, top with chocolate sauce.