Chocolate Chip Monkey Bread
Easy Chocolate Chip Monkey Bread with refrigerated biscuit dough pieces coated in cinnamon sugar, layered with semi-sweet chocolate chips, baked in a bundt pan until golden, and finished with a thick cream cheese glaze.
Equipment
- Bundt pan
- Small saucepan
- Large mixing bowls
- Hand mixer
- Serving plate
Ingredients
Monkey Bread
- 2 cans refrigerated biscuit dough standard flaky or buttermilk, each can about 16 oz
- 6 tbsp unsalted butter, melted for coating dough pieces
- 0.75 cup granulated sugar
- 2 tsp ground cinnamon
- 1.5 cups semi-sweet chocolate chips divided into three layers
Brown Sugar Butter Sauce
- 0.5 cup unsalted butter
- 0.75 cup brown sugar, packed
Cream Cheese Glaze
- 4 oz full-fat block cream cheese fully softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk adjust for desired consistency
Instructions
- Preheat oven to 350°F. Grease a bundt pan thoroughly with butter or cooking spray, making sure to coat every crevice.
- Cut each biscuit into quarters — about 64 pieces total from two cans.
- Combine the granulated sugar and cinnamon in a bowl. Dip each piece in melted butter, then roll completely in cinnamon sugar.
- Place a layer of coated dough pieces in the bundt pan and scatter ½ cup of chocolate chips over the layer. Repeat twice more, finishing with a final layer of chocolate chips.
- Melt the butter and brown sugar together in a small saucepan until smooth. Pour evenly over the assembled dough.
- Bake for 35–40 minutes until deeply golden and cooked through.
- Cool in the pan for exactly 10 minutes, then invert onto a serving plate.
- Beat the softened cream cheese with powdered sugar, vanilla, and milk until smooth and pourable. Drizzle generously over the warm bread and serve immediately.
Notes
Grease the bundt pan thoroughly including every crevice. Coat each dough piece completely in butter then cinnamon sugar before placing in pan. Scatter chocolate chips in three separate layers. Invert after exactly 10 minutes — not sooner, not later. Drizzle cream cheese glaze while bread is still warm. For overnight prep: assemble, cover, refrigerate, and add 5 minutes to baking time.