German Chocolate Monkey Bread Recipes

HOT CHOCOLATE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
• Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
• Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

HOT COCOA MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
• Cut the biscuits into quarters. Combine the hot cocoa mix and sugar in a large bowl and stir together.
• Working in batches, toss one-third of the biscuits in the melted butter, roll them in the hot cocoa mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the marshmallows and chocolate chips. Repeat to make 2 more layers of biscuits rolled in cocoa, the marshmallows and chocolate chips. Sprinkle the top with any leftover hot cocoa mixture and drizzle with any leftover butter.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

GRANDS!® MONKEY BREAD

Steps:

• Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
• Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
• In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

GERMAN CHOCOLATE MONKEY BREAD

Steps:

• 1. Preheat the oven to 350 F. Get out an angel food cake pan with a removable bottom and set it on top of a rimmed sheet pan.
• 2. Cut each biscuit into quarters.
• 3. In a medium bowl, combine the sugar, coconut and cinnamon and mix well.
• 4. Add the dough into the sugar mixture a few pieces a time and coat them well with the mixture.
• 5. Meanwhile melt the 1 cup of butter in a small sauce pan over low heat.
• 6. Brush the inside of the angel food cake pan lightly with the melted butter, then begin to add about 1/3 of the dough balls.
• 7. On top of the dough balls, sprinkle a third of the pecans, coconut and chocolate chips.
• 8. Repeat with remaining dough balls. Then top that layer with the remaining nuts, chocolate and coconut.
• 9. When everything is in the pan, return the melted butter to the stovetop and add the 1 cup of brown sugar. Cook on low until the sugar melts into the butter.
• 10. Pour the sugar and butter mixture evenly over the entire pan.
• 11. Bake the monkey bread in the oven for about 45 minutes. Then remove it from the oven and let it sit for another 10-15 minutes, or until cool enough to handle.
• 12. Turn out the cake, inverting it onto a serving platter and pull it apart to experience pure, buttery heaven!

CHOCOLATE MONKEY BREAD

Steps:

• 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.

GERMAN CHOCOLATE BREAD

Steps:

• Combind flour, baking powder, baking soda, salt & cocoa in a bowl and set aside.
• Cream margarine, & sugar until light and fluffy.
• Add eggs 1 at a time and mix well, scraping down sides of the bowl.
• Add sour cream and mix.
• On low speed, slowly add flour mixture, do not over mix.
• Using a spatula, fold in coconut and chocolate chips.
• Pour into 3 to 4 greased loaf pans, smoothing out the tops. (drop the pan onto a flat surface a few times to release any air bubbles).
• Bake at 325 for about 40 to 50 mins or until toothpick inserted comes out clean.
• (for Glaze).
• Cream together glaze ingredients, mixing until it coats the back of a spoon.
• Slowly pour glaze over the cooled bread, allowing excess to run down the sides.