This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that’s coated in a chocolate sugar mixture, then baked to perfection and drizzled with a white chocolate ganache!
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This Double Chocolate Monkey Bread is always a huge hit when I make it. I mean, it’s hard to beat chocolate for breakfast!
It’s a soft and fluffy, perfectly decadent bread that’s coated with not one, but two types of chocolate glaze on top.
Each dough ball is coated in a sugar-cocoa mix, and the layers all have chocolate chips in between them for an extra dose of chocolate. Always a good idea in my books!
You can switch up the kinds of chocolate used as you feel, or use a drizzle of icing instead.
It’s the perfect addition to a sweet brunch, or for a Christmas breakfast or holiday brunch with a hot cup of coffee on the side.
For some more easy recipes that are perfect for a sweet brunch, check out my Cinnamon Raisin Scones, Thick and Fluffy Buttermilk Pancakes, Baked Overnight Lemon French Toast, or — my personal favorite — The BEST Cinnamon Buns!
- Milk: adds moisture to the dough to get that soft and fluffy texture.
- Granulated Sugar: sweetens the dough and activates the yeast, and it is also used for the sweet sugar coating for the dough balls.
- Instant or Active Dry Yeast: essential for the dough to rise, creating a light and airy texture. You can use either — just follow the steps listed in the recipe card.
- Butter: salted butter adds richness and flavor to the dough, inside and out. Unsalted butter can also be used with an extra pinch of salt.
- Eggs: act as a binding agent and contribute to the dough’s structure, as well as adding rich flavor.
- Salt: enhances the overall flavor of the bread.
- All-Purpose Flour: the base for the dough, providing structure and texture.
- Unsweetened Cocoa Powder: provides a rich chocolate flavor to the dough balls.
- Chocolate: use semisweet or milk chocolate chips for one glaze, and white chocolate chips or chunks for the second glaze.
- Cream: use your favorite kind of cream to add creaminess to the chocolate glaze. You can use milk for a lighter version if you prefer.
How to Make Chocolate Monkey Bread
This cake is perfect for any occasion, from a sweet brunch to a special event! Here are some step-by-step instructions to help you make it.
- Make yeast mixture: Heat milk until warm, then stir in sugar and yeast with a whisk and let it sit.
- Mix wet ingredients: Whisk the yeast mixture with the softened butter, eggs, and salt.
- Make dough: Gradually add the flour.
- Get right consistency: Add enough flour so the dough is soft but not sticky.
- Let it rise: Coat dough in oil in a bowl, cover and let it rise.
- Prepare dough coatings: Melt butter in a small bowl, and stir the sugar and cocoa in a separate bowl.
- Assemble monkey bread: Dip dough balls in the butter, roll them in the sugar-cocoa mixture, and put them in the bundt pan in an even layer. Do this until there is no more dough. Sprinkle chocolate chips in between each dough ball layer.
- Let it rise: Cover and let it rise. Bake until puffed and light golden brown.
- Add milk chocolate glaze: Mix melted semi-sweet chocolate and cream. Drizzle over monkey bread.
- Add white chocolate glaze: Mix melted white chocolate chips and cream, then drizzle it over the monkey bread to finish.
Chocolate Monkey Bread FAQs
Yes, you can use a loaf pan, but it will alter the shape of the bread and may affect baking times, so keep a close eye on it during baking. You will likely need two loaf pans for one recipe.
Instant yeast rises more quickly than active dry yeast, but the overall difference in the final product is negligible. Use what you have!
The bread should be puffed, light golden brown, and dry to the touch. If the top is browning too quickly, cover it with aluminum foil and continue baking.
Once your monkey bread has cooled and the toppings have set, you can store it in an airtight container or cover it tightly in plastic wrap or aluminum foil in the refrigerator. It will keep well for a few days — I recommend reheating in the microwave before eating it!
Yes! Freezing Chocolate Monkey Bread is super simple, and it can make for a handy breakfast or snack whenever you want it. Once cooled, wrap your monkey bread in plastic wrap, then put it in a Ziploc bag or freezer bag and freeze for up to 3 months. You can do this with the whole cake or with individual slices for a great grab-and-go option.
Tips and Notes
- Be careful not to overbake it. Don’t overbake this monkey bread. The first time I made it, I overbaked it a bit, and the sugar on the edge got a little crunchy, and it had a bit of a burnt taste. You want the dough to be baked through, just so that the outside is still gooey. before adding the chocolate ganache.
- Allow the dough to rise in a warm spot. Finding a warm spot for your dough to rise is crucial to achieving the perfect texture for this Chocolate Monkey Bread. A humid place or a spot near your preheated oven is ideal. Avoid drafty areas, as they can affect the rising process. Remember, using instant yeast will quicken this process, so keep an eye on your dough!
Chocolate Monkey Bread Variations
- Try other chocolate chips. Use dark chocolate chips for a less sweet option or dairy-free chocolate chips for a vegan version. You will also need to swap the butter and milk for dairy-free options if you’re looking to make it dairy-free.
- Add-ins. Add in some peanut butter chips, butterscotch chips, or caramel chips for extra flavor and texture. Alternatively, chop peanut butter cups into small pieces and sprinkle them between the layered balls of dough. You could also add chopped nuts or pieces of dried fruit like cranberries or dried cherries.
The tartness and freshness of the fruits cut through the richness of the bread, providing a balanced and delightful flavor combination.
More Amazing Chocolate Cake Recipes to Try
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Double Chocolate Monkey Bread
- 1 cup milk
- ¼ cup granulated sugar (50 grams)
- 2¼ teaspoons instant or active dry yeast (1 package)
- ½ cup softened salted butter
- 2 large eggs (room temperature)
- ¾ teaspoon salt
- 4-5 cups all purpose flour (500-625 grams)
- ¾ cup butter (melted)
- ¾ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup semisweet or milk chocolate chips (divided)
- ½ cup white chocolate chips or chunks
- 4 tablespoons cream (any kind, divided)
Monkey Bread Dough
- Heat milk in the microwave on high for 45-60 seconds until warm but not hot.
- Stir in sugar and yeast with a whisk. Let sit for 5-10 minutes until foamy.
- Pour yeast mixture into the bowl of a stand mixer (or a large bowl if kneading by hand), and whisk in softened butter, eggs and salt. The butter may be slightly lumpy but that is fine.
- Place the bowl in the stand mixer and attach the dough hook.
- Turn the mixer to low speed and add the flour one cup at a time, waiting until it is mostly incorporated before adding more. Add enough flour so that a soft but not sticky dough forms.
- Drizzle a clean bowl with oil and place dough in the bowl. Turn to coat the dough in oil and cover with plastic wrap or a clean kitchen towel and set in a warm, draft-free place to rise for 1-1.5 hours until doubled in size (instant yeast will rise more quickly).
Double Chocolate Monkey Bread
- Lightly grease a 10 cup bundt pan. Drizzle 4 tablespoons of melted butter in the bottom and set aside.
- Stir together the sugar and cocoa.
- Set aside ½ cup chocolate chips for the glaze.
- Tear the dough into small pieces (about 1") and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Complete one layer, then sprinkle a few of the chocolate chips over the top. Complete another layer, and add a few more chocolate chips. You will likely get 2-3 layers — for best results don't add any chocolate chips on the very top.
- Cover and set in a warm place to rise for 30-60 minutes (instant yeast will rise more quickly) until dough reaches the top of the pan (or close).
- Bake for 30-35 minutes until puffed and light golden brown (it will be dry to the touch). If the top is getting too crispy you can cover with foil and continue baking. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
- For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
- Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
- (*Tip: if you want the glaze to be thick, let it cool to room temperature before drizzling).
Ingredients and Substitutions:
- Dough: you can substitute the homemade yeast dough with prepared dinner roll dough or canned biscuit dough. You can also substitute up to half of the flour with whole wheat flour for a heartier take on this sweet breakfast.
- Make it vegan: you can substitute the milk with non-dairy milk, substitute the chocolate with dairy-free dark chocolate, skip the white chocolate and use vegan butter to make this recipe vegan and vegetarian.
- Add cinnamon: you can add ½ to 1 teaspoon cinnamon to the sugar and cocoa mixture for a spicy kick more reminiscent of a traditional monkey bread.
Storage & Make Ahead
- Make Ahead: prepare up until the point of baking, but cover and refrigerate until ready to bake the next day. You can make the dough up to 24 hours in advance.
- Store: Once your monkey bread has cooled and the toppings have set, you can store it in an airtight container or cover it tightly in plastic wrap or aluminum foil in the refrigerator. It will keep well for up to a week.
- Freeze: Once cooled, wrap your monkey bread in plastic wrap, then put it in a Ziploc bag or freezer bag and freeze for up to 3 months. You can do this with the whole cake or with individual slices for a great grab-and-go option.
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