Chocolate Monkey Bread
This chocolate monkey bread is the kind of recipe I reach for when I want something that feels indulgent but doesn’t demand a culinary degree. It’s sticky, pull-apart, and studded with melted chocolate—comfort food in a bundt pan. The steps are straightforward, and the results are reliably crowd-pleasing.
Chef’s note: work in stages and keep an eye on the oven. The center should be mostly set but still a touch jiggly when you pull it out. That slight wobble finishes in the pan and keeps the interior tender while the top gets glossy and chocolatey.
I share practical tips below for getting a clean release, sensible swaps if you’re short one ingredient, and how to reheat leftovers so they come back to life. No fuss. Just good chocolate pull-apart bread that’s easy to make and impossible to resist.
Ingredient Checklist
Ingredients
- 2 cans (8-count each) Pillsbury Grands Biscuits — the canned biscuits give you the pull-apart texture and save time; slice each into pieces as directed.
- 1/3 cup (67 g) granulated sugar — coats the biscuit pieces and adds crunch.
- 3 tablespoons (15 g) unsweetened cocoa powder, divided — provides chocolate flavor without extra sweetness; some goes in the coating, the rest in the butter mixture.
- 1/2 cup (113 g) unsalted butter, melted — makes the glaze that soaks into the layers and caramelizes in the oven.
- 3/4 cup (150 g) packed brown sugar — combines with butter to make the gooey sauce that binds the bread.
- 1/4 teaspoon salt — balances sweetness and enhances chocolate flavor.
- 1/2 cup (85 g) chocolate chips — dispersed between layers for pockets of melty chocolate.
Chocolate Monkey Bread Made Stepwise
- Preheat oven to 350°F (175°C). Spray a 12-cup fluted bundt pan thoroughly with nonstick cooking spray.
- Open the 2 cans (16 total) Pillsbury Grands biscuits. Slice each biscuit into 6 pieces (use a sharp knife or kitchen scissors).
- In a large zip-top bag, combine 1/3 cup (67 g) granulated sugar and 1 tablespoon of the unsweetened cocoa powder. Add the biscuit pieces, seal the bag, and shake until all pieces are evenly coated.
- In a small bowl, whisk together the melted 1/2 cup (113 g) unsalted butter, 3/4 cup (150 g) packed brown sugar, 1/4 teaspoon salt, and the remaining 2 tablespoons unsweetened cocoa powder until smooth.
- Place half of the coated biscuit pieces (about half of the bag contents) into the prepared bundt pan in an even layer.
- Sprinkle half of the chocolate chips (about 1/4 cup / 42–43 g) evenly over the first layer of biscuits.
- Spoon half of the butter-brown sugar-cocoa mixture evenly over the chocolate chips and biscuit layer (try to distribute the mixture in several spoonfuls so it soaks in).
- Add the remaining coated biscuit pieces as a second even layer in the pan.
- Sprinkle the remaining chocolate chips (about 1/4 cup) over the second layer, then spoon the remaining butter mixture evenly over the top layer.
- Bake in the preheated oven for 30–40 minutes, rotating the pan once if your oven bakes unevenly. Bake until the top is deep brown and the center is mostly set but still slightly jiggly—remove before the top becomes overly dark.
- Remove the bundt pan from the oven and let it rest on a wire rack for 5 minutes. Run a thin spatula or knife around the inner edge of the pan to loosen the sides.
- Place a serving plate over the pan and carefully invert the pan and plate together. Tap the top of the pan gently a few times, then lift the pan off. If any pieces stick, reassemble them on the plate—this pull-apart bread is forgiving.
- Serve warm. If the bread cools completely in the pan it will be difficult to remove, so do not let it cool fully before inverting.
Why You’ll Keep Making It
This Chocolate Monkey Bread hits a few high notes that make it a repeat recipe. First, it’s fast: canned biscuits cut prep time drastically. Second, it’s communal—pull-apart desserts are naturally shareable and perform well at brunches, potlucks, or casual gatherings. Third, it’s forgiving. Even if a few pieces stick to the pan, the flavor and texture remain excellent and you can quickly reassemble the presentation.
Finally, there’s the texture contrast: crisp, caramelized exterior pockets and soft, tender interiors with molten chocolate. Those contrasts are what make people go back for a second piece. It’s also an easy recipe to lean on when you want something decadent without complicated techniques.
Ingredient Swaps & Substitutions
- Canned biscuits — if you don’t have Pillsbury Grands, use any full-size canned biscuit dough of similar quantity; the texture will be comparable though timing can vary slightly.
- Unsweetened cocoa powder — either natural or Dutch-process will work; flavor shifts slightly—Dutch-process is smoother, natural is brighter.
- Unsalted butter — salted butter can be used if that’s what you have; omit the added 1/4 teaspoon salt or reduce it to taste.
- Chocolate chips — swap for an equal volume of chopped chocolate pieces for larger pockets of melt, or use the same amount of mini chips for more even distribution.
- Brown sugar — light or dark brown sugar both work; dark will deepen the caramel flavor.
Essential Tools for Success
- 12-cup fluted bundt pan — the fluted sides create that classic pull-apart shape and help caramelization.
- Nonstick cooking spray — be thorough; a thin coating ensures the bread releases cleanly.
- Large zip-top bag — quickest way to coat biscuit pieces evenly with sugar and cocoa.
- Sharp knife or kitchen scissors — slice biscuits cleanly into equal pieces.
- Small bowl and whisk — for the butter-brown sugar-cocoa mixture.
- Wire rack and thin spatula or knife — for loosening and cooling before inverting.
Mistakes That Ruin Chocolate Monkey Bread
Watch for a few common missteps that can take this from excellent to disappointing.
- Skipping the pan spray: Not greasing the bundt pan thoroughly leads to sticking. When pieces stick, the pull-apart effect suffers and the presentation struggles.
- Overbaking: The recipe is done when the center is mostly set but still slightly jiggly. Leave it in until completely firm and you’ll get a dry interior and hardened top.
- Under-distributing the butter mixture: Pouring the sauce in one spot keeps it from soaking evenly into layers. Spoon it in several places to coat and penetrate.
- Letting it cool fully in the pan: Inverting when cold makes removal difficult and increases crumbling; invert while still warm after the five-minute rest.
- Uneven biscuit pieces: If some pieces are huge and others tiny you’ll end up with inconsistent baking—try to slice biscuits into roughly equal sixths as directed.
Holiday-Friendly Variations
Use this as your base and tweak it for the season. Below are ideas that stay within the spirit of the recipe without complicating technique.
- Extra chocolate: Sprinkle more chocolate chips between layers for a richer dessert—no change to liquid ingredients required.
- Caramel finish: Drizzle warmed store-bought caramel sauce over the top right before serving for a holiday sheen.
- Nut crunch: Sprinkle chopped nuts over a layer of biscuits before spooning the butter mixture for texture contrast.
- Festive topping: Dust lightly with powdered sugar or cocoa just before serving to add a holiday look without changing the bake.
Recipe Notes & Chef’s Commentary
Timing
Plan for about 10–15 minutes prep and 30–40 minutes bake time. The five-minute rest is important—less and it will be too hot to handle; more and it may begin to set too firmly in the pan.
Texture
If you prefer a looser, saucier interior, err on the lower end of the bake time and remove when the center is still slightly jiggly. For a more set loaf for slicing, bake toward the higher end but watch the top so it doesn’t over-brown.
Presentation
It’s a rustic, pull-apart loaf. Small pieces that stick can be reassembled on the plate without affecting flavor. Don’t worry about perfection—this is meant to be shared and dug into.
Refrigerate, Freeze, Reheat
Storage is straightforward.
- Refrigerate: Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently (see below) to restore softness.
- Freeze: Fully cool the pieces, then wrap portions tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheat: For single servings, microwave briefly (10–20 seconds) until warm. For larger portions, reheat in a 325°F (160°C) oven for 8–12 minutes until warmed through—cover loosely if the top is already dark to prevent further browning.
Reader Questions
Can I make this ahead?
Yes. Assemble it in the bundt pan, cover tightly, and keep it in the refrigerator for several hours before baking. If you refrigerate overnight, add a few extra minutes to the bake time since the dough will be cold on entry.
My top browned too quickly—what went wrong?
Ovens vary. If the top darkens while the center is still unset, tent loosely with foil for the remaining bake time, or rotate the pan earlier so the top brown more evenly.
Can I use a different pan?
A 12-cup bundt is recommended for the intended shape and depth. A tube or angel food pan with a removable bottom can work, but watch the bake time and increase it slightly if the batter is more crowded.
What if my biscuit coating isn’t even?
Place the pieces into the zip-top bag in batches so there’s space to move. Shake briefly and inspect—if any pieces remain uncovered, toss them with a few extra pinches of the sugar-cocoa mix.
Is there a way to make it less sweet?
Reduce the granulated sugar slightly or use semi-sweet chocolate chips instead of sweeter varieties. Keep in mind the butter-brown sugar sauce is central to the signature sticky texture.
That’s a Wrap
Chocolate Monkey Bread is one of those humble showstoppers: simple ingredients, straightforward steps, and a big payoff. Follow the steps as written, mind the bake time, and you’ll have a warm, shareable dessert that’s both nostalgic and indulgent. Make it for a weekend brunch, holiday morning, or a cozy night in—people will ask for the recipe, and you’ll be glad you have it ready.
If you try variations or have a question about timing in your oven, leave a note — I read every comment and love hearing how readers adapt the recipe in their kitchens.
Chocolate Monkey Bread
Ingredients
Ingredients
- 2 cans 8-count eachPillsbury Grands Biscuits
- 1/3 cup 67 g granulated sugar
- 3 tablespoons 15 g unsweetened cocoa powder, divided
- 1/2 cup 113 g unsalted butter, melted
- 3/4 cup 150 g packed brown sugar
- 1/4 teaspoonsalt
- 1/2 cup 85 g chocolate chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Spray a 12-cup fluted bundt pan thoroughly with nonstick cooking spray.
- Open the 2 cans (16 total) Pillsbury Grands biscuits. Slice each biscuit into 6 pieces (use a sharp knife or kitchen scissors).
- In a large zip-top bag, combine 1/3 cup (67 g) granulated sugar and 1 tablespoon of the unsweetened cocoa powder. Add the biscuit pieces, seal the bag, and shake until all pieces are evenly coated.
- In a small bowl, whisk together the melted 1/2 cup (113 g) unsalted butter, 3/4 cup (150 g) packed brown sugar, 1/4 teaspoon salt, and the remaining 2 tablespoons unsweetened cocoa powder until smooth.
- Place half of the coated biscuit pieces (about half of the bag contents) into the prepared bundt pan in an even layer.
- Sprinkle half of the chocolate chips (about 1/4 cup / 42–43 g) evenly over the first layer of biscuits.
- Spoon half of the butter-brown sugar-cocoa mixture evenly over the chocolate chips and biscuit layer (try to distribute the mixture in several spoonfuls so it soaks in).
- Add the remaining coated biscuit pieces as a second even layer in the pan.
- Sprinkle the remaining chocolate chips (about 1/4 cup) over the second layer, then spoon the remaining butter mixture evenly over the top layer.
- Bake in the preheated oven for 30–40 minutes, rotating the pan once if your oven bakes unevenly. Bake until the top is deep brown and the center is mostly set but still slightly jiggly—remove before the top becomes overly dark.
- Remove the bundt pan from the oven and let it rest on a wire rack for 5 minutes. Run a thin spatula or knife around the inner edge of the pan to loosen the sides.
- Place a serving plate over the pan and carefully invert the pan and plate together. Tap the top of the pan gently a few times, then lift the pan off. If any pieces stick, reassemble them on the plate—this pull-apart bread is forgiving.
- Serve warm. If the bread cools completely in the pan it will be difficult to remove, so do not let it cool fully before inverting.
Equipment
- 12-cup fluted bundt pan
- nonstick cooking spray
- Oven
- Zip-top Bag
- Large Bowl
- Small Bowl
- knife or kitchen scissors
- Spatula
- Wire Rack
- Serving Plate
