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Chocolate Monkey Bread

We enjoy this chocolate monkey bread as we open gifts on Christmas. It's impossible to resist. —Heather Deterding, Odenton, Maryland
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    16 servings


  • 1 cup packed brown sugar
  • 3/4 cup butter, cubed
  • 2 cans (16.3 ounces each) large refrigerated buttermilk biscuits
  • 64 milk chocolate kisses
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon


  • 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.
Nutrition Facts
1 slice: 432 calories, 22g fat (12g saturated fat), 27mg cholesterol, 679mg sodium, 55g carbohydrate (33g sugars, 1g fiber), 5g protein.

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