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!
Ingredients Needed:
- 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.
Serving Suggestions
For a refreshing contrast, consider adding some fresh berries or sliced bananas to your serving plate! You could also serve it with a Creamy Fruit Salad or Yogurt Parfaits.
The tartness and freshness of the fruits cut through the richness of the bread, providing a balanced and delightful flavor combination.
Serve this decadent Chocolate Monkey Bread with your favorite Healthy Smoothies, or my Cold Brew Coffee for a refreshing wake-up!
More Amazing Chocolate Cake Recipes to Try
Double Chocolate Monkey Bread
written by Ashley Fehr
Ingredients
Yeast Dough
- 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)
Monkey Bread
- 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)
Instructions
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).
Notes
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.
Nutrition Information
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Wendy Darling-Good says
Hi … I’m confused about the last ingredient. It’s says 4 tablespoons cup of cream or milk. Is that 4 tablespoons plus 1 cup of milk or cream?
Thus looks wonderful! I’m making it tomorrow for a birthday brunch for my daughter
Thank you!
Ashley Fehr says
Once again, thanks for the heads up Wendy! All fixed 🙂
Katie @The Semisweet Sisters says
Oh my Chocolate monkey bread! This looks to die for! Yum!
Cyndi - My Kitchen Craze says
Wow this monkey bread looks amazing!! I agree! I tried to make orange chicken once and yuck. It was nasty, but I love it at panda express. Yum!! This monkey bread is calling to me. I want some now. Mmmm.
Ashley Fehr says
And see, we don’t have Panda Express here so maybe if I knew how good it could be I would keep trying! Lol. Thanks Cyndi!
Cheyanne @ No Spoon Necessary says
Lol, kitchen fails happen to the best of us, but it doesn’t sound like you really had a fail… more like a realization. 😉 Overpowering orange in savory dishes isn’t my thang either, but if it’s muted I like it. Anyways, this monkey bread is crazy, Ashley!! My mother makes monkey bread every year for Christmas morning and I’m totally sending her this link so she can take it up a few notches this year! This looks beyond delish, girlfriend! Cheers!
Keith @ How's it Lookin? says
Looks so good. I never had chocolate monkey bread before, thanks for sharing
Jess @ Flying on Jess Fuel says
Orange chicken has never really been my favorite either, but my hubby LOVES it so I have to indulge him once in a while haha. Now… double chocolate? That’s definitely something I can get behind! This monkey bread sounds soooo good! You can never go wrong with chocolate. 😉
Kim | Low Carb Maven says
Okay, am I the only one who was glad you had a recipe fail? Because I’m not going to lie… this chocolate monkey bread looks awesome! And, chocolate makes everything better, right? And, some people don’t even like chocolate! I just can’t wrap my brain around that one. My mom was a gourmet cook and made a Dill Soup one time – WORST MEAL EVER! She’s never lived it down – it’s been 30 years. Thanks for sharing your fail and your consolation dish!
Mary @ LOVE the secret ingredient says
Each bite looks perfect! I haven’t tried orange chicken at home per se but did coat some chicken breasts in a tangerine marmalade recently that turned out delish!!
Jessica @ A Kitchen Addiction says
Love all the chocolate you packed into this monkey bread! Wish I had a couple pieces to go with my coffee!
Melanie @ Gather for Bread says
You had me at chocolate. This looks divine!
Ashley | Spoonful of Flavor says
I don’t make money bread as often as I should. And double the chocolate? Yes, please! I love that you make homemade biscuit dough and added extra chocolate.
cakespy says
SWEET LORD why am I not eating this right now.
Heather says
I am so glad I came across this recipe today because I have been craving chocolate in the worst way. This monkey bread looks like it will solve my cravings 🙂 Love your blog and excited about your new e-book.
Ashley Fehr says
Thank you so much Heather! I am craving chocolate way TOO often! Lol
Heather says
I am so glad I came across this recipe today because I have been craving chocolate in the worst way. This monkey bread looks like it will solve my cravings 🙂 Love your blog and excited about your new e-book.
Medha says
This was exactly the pick me up my tuesday needed! So yum 🙂
Ashley Fehr says
Thanks Medha!
Rachel @ Bakerita says
Mmm I love peanut chicken, but I’m with you on orange – not my favorite! This chocolate monkey bread though…well everyone can definitely get behind this beauty! I want to rip off a big chunk 🙂
Ashley Fehr says
Haha! See, I think my problem is I don’t even like peanut butter enough to have it just on toast. But my husband loves peanut butter and even he didn’t like the one recipe I tried! Maybe it was just the recipe 🙂 But, yes, chocolate?! We always agree on that!
Dorothy Dunton says
Hi Ashley! I so agree with you about orange and chicken! When I roast a whole chicken I put lemon halves and rosemary inside and I love it! Oranges are for juice by itself or a screwdriver! I would have to make this when I have another chocoholic over, otherwise I can see myself munching away and all of a sudden it would be gone! 🙂
Ashley Fehr says
Haha, yes that’s the problem! It’s too easy to grab a bite or two…. or five here and there! You never know, I might get brave and try another Orange Chicken recipe someday but for now I’m going to put that one to the side! 😉
Jen | Baked by an Introvert says
Girlfriend, this is exactly how we should start Tuesdays. This double chocolate ooey-gooey monkey bread is calling my name!!
Ashley Fehr says
Right?! Thanks Jen!
Alyssa @ My Sequined Life says
I tried to make a slow cooker beef recipe with orange and holy smokes, it was not good. Edible thankfully so we powered through, but I shelved that idea real quick lol. Maybe someday I’ll work up the courage to try again! But yes – chocolate and sugar to the rescue. This monkey bread is so fun!
Ashley Fehr says
I don’t know what it is! I have tried and tried but man, I just can’t seem to find a good recipe! Thanks Alyssa!
Gayle @ Pumpkin 'N Spice says
So I love orange chicken from restaurants, but for some reason, I do not like orange dishes when I make it myself! It just tastes too orangey, like it came right from an oj carton! But this bread, I think I could devour this all in one sitting. Monkey bread is one of those dishes that I hardly ever make because I lose all self-control and eat it ALL! But I might just have to try this out, because after all, it’s chocolate!
Ashley Fehr says
Haha! I couldn’t resist a chocolate version! But I am the same way — it is so much better right out of the oven so I tell myself it’s okay if I eat it ALL. Lol. Probably a bad idea!