Chocolate Stuffed Monkey Bread
This recipe is a two-for-one deal today, folks. Not only am I including my favorite recipe for monkey bread dough, but I also – for the first time- tried my hand at making monkey bread with pre-made dough. And I’m going to make chocolate stuffed monkey bread.
Oh, did I mention that I stuffed it with Lindt chocolate as well?
I was sent a glorious assortment of Lindt products this past week to inspire me in my holiday baking, and with Lindt, the opportunities are endless for holiday decorating, cooking, gifting, and entertaining. As you all are well aware, this is the time of year that I indulge in Lindt chocolate with raw abandon.
Which shall I choose? Which ones were baked into monkey bread and which are going on my road trip to the States as delicious car snacks?
I will always choose salt and sweet over anything else, so the Lindt Excellence Dark Chocolate Sea Salt Bar (100g size) was a must. I wanted a nice contrast to it, so I chose the Lindt Excellence Milk Chocolate Extra Creamy (also a 100 g bar) to go with it.
If you are choosing to make the fast monkey bread, you will need:
(2) cans of pre-made Grand or large sized cinnamon rolls
(2) 100g Lindt Chocolate Bars in your choice of flavor.
(1) butter greased bundt pan
My recipe for homemade monkey bread dough is below and while it is the best dough recipe you are going to find, I wanted to finally mess around with pre-made dough this year. The holidays are such as busy season for us all and the pre-made dough is a time-saver. That said, nothing beats homemade!
Remove the dough from two cans of pre-made Grande Cinnamon Buns and chop each cinnamon bun into four. Break up the two Lindt chocolate bars into pieces. Take each piece of cinnamon bun dough, smash it flat and then place a piece of chocolate into the middle. Close the dough around the chocolate and form into a ball. See? Chocolate stuffed monkey bread is as easy as pie! (easier, actually).
Place the dough balls into a well-greased bundt pan, stacking them in layers. Scatter 10-12 pieces of broken chocolate between the layers while you are building them and on top when finished.
Bake in the 350 degree oven for 25-30 minutes until well browned. You want to make sure the dough inside cooks! Don’t be scared of getting the outside very browned and crispy.
Cool for 5 minutes then invert onto your serving tray of choice.
Pull apart and enjoy! Have you been converted over to the dark side of chocolate stuffed monkey bread yet??
Your Monkey Bread life has now been changed forever.
Because Chocolate Stuffed Monkey Bread.
Lindt’s Swiss Maîtres Chocolatiers are passionate about creating unique and delicious chocolate experiences and Lindt’s The Season magazine has 24 days of Christmas inspiration to add a touch of magic to your holiday season. I can’t think of anything that I love more than chocolate and the holidays put together. Make sure to check Lindt’s The Season Magazine here.
Now, I know that some of you have participated in a lot of contests and won lately, (hurray!!) so make sure that you all enter the upcoming #LindtTheHalls Retweet to Win contest hosted by @sheblogsmedia for a chance to win 1 of 3 Lindt Holiday gift baskets, each including a $150 VISA g/c. Contest runs from Dec 7-11, 2015. See the contest details here. Wouldn’t that be amazing to win right before Christmas?
Now, I am off to pack those remaining chocolate bars for our grand December road trip! Happy baking everyone! Let me know if you make this chocolate stuffed monkey bread!
- 2 tablespoons melted butter
- 1 cup of milk warmed to 115 degrees
- 1/3 cup water warmed to 115 degrees
- 1/4 cup white sugar
- 2 1/4 teaspoons of bread machine yeast or rapid rise
- 3 1/4 cups all-purpose flour plus extra for your work surface
- 2 tsp of salt
- pieces 100g Lindt Chocolate Bars broken into small ., 2
Brown Sugar Coating
- 1 cup packed brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 cup of melted butter
- Preheat your oven for rising, turn it on to 175 degrees then turn it off when it’s heated, this is as warm as it should get.
- In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
- Mix flour and salt into the mixer bowl that is fitted with an oiled dough hook. Oiling the hook makes sure the dough doesn’t climb the hook and go all crazy on you.
- Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
- ITake the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.
- When that is done, grease your bundt pan and set aside.
- Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.
- Once you have that 8Ã—8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares.
- Cut the squares apart, making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.
- Melt the 1/2 cup of butter in a bowl.
- In a larger bowl combine the brown sugar and 2 1/2 tsp of cinnamon.
- Roll a dough square into a ball, flatten it slightly then place a piece of chocolate inside. Form into a sealed ball around the chocolate again. Dip it in the butter, dip it in the sugar mix then place it in the bundt pan.
- Stagger the layers. Build like you would build a brick wall, staggering the â€œbricksâ€ so that the seams are not in the same place ever, building a lovely wall of dough. Sprinkle 10-12 small pieces of chocolate between the layers.
- Let the dough rise again, almost to the top of the pan.
- Time to bake! After you remove the pan from the oven preheat it to 350. Bake for 25-30 minutes until well-browned. The bread will look slightly dark and crisp on the outside but you need to cook it all the way through.
- Serving Size: 1
Although this post has been generously sponsored by Lindt & Sprüngli (Canada), Inc., the opinions and language are my own, and in no way do they reflect Lindt & Sprüngli (Canada), Inc