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 milk chocolate AND white chocolate ganache!
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 1/2 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 1/2 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.