Chocolate Stuffed Monkey Bread
Chocolate Stuffed Monkey Bread

This Chocolate Stuffed Monkey Bread 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?

Lindt Chocolate Stuffed Monkey Bread

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

 Lindt Chocolate Stuffed Monkey Bread from @kitchenmagpie

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).

Lindt Chocolate Stuffed Monkey Bread from @kitchenmagpie

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.

 Lindt Chocolate Stuffed Monkey Bread from @kitchenmagpie

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.

 Lindt Chocolate Stuffed Monkey Bread from @kitchenmagpie

Cool for 5 minutes then invert onto your serving tray of choice.

Lindt Chocolate Stuffed Monkey Bread from @kitchenmagpie

Pull apart and enjoy! Have you been converted over to the dark side of chocolate stuffed monkey bread yet??

Lindt Chocolate Stuffed Monkey Bread from @kitchenmagpie

Your Monkey Bread life has now been changed forever.

Because Chocolate Stuffed Monkey Bread.

Lindt Chocolate Stuffed Monkey Bread from @kitchenmagpie

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!



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The easiest and most delicious monkey bread ever! What could be better than monkey bread stuffed with chocolate? #monkeybread #dessert

5 from 1 vote
Lindt Chocolate Stuffed Monkey Bread
Prep Time
20 mins
Cook Time
30 mins
The easiest and most delicious monkey bread ever! What could be better than monkey bread stuffed with chocolate?
Course: Dessert
Cuisine: American
Keyword: homemade monkey bread
Servings: 12
Calories: 314 kcal
Author: Karlynn Johnston
  • Sweet Dough
  • 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
  1. 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.
  2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
  3. 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.
  4. 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.
  5. 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.
  6. When that is done, grease your bundt pan and set aside.
  7. Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.
  8. Once you have that 8×8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares.
  9. Cut the squares apart, making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.
  10. Melt the 1/2 cup of butter in a bowl.
  11. In a larger bowl combine the brown sugar and 2 1/2 tsp of cinnamon.
  12. 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.
  13. Stagger the layers. Build like you would build a brick wall, staggering the “bricks” 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.
  14. Let the dough rise again, almost to the top of the pan.
  15. 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.
Nutrition Facts
Lindt Chocolate Stuffed Monkey Bread
Amount Per Serving
Calories 314 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 487mg 20%
Potassium 108mg 3%
Total Carbohydrates 50g 17%
Dietary Fiber 1g 4%
Sugars 23g
Protein 5g 10%
Vitamin A 6.6%
Calcium 5%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. Super quick and easy to make with the ready made cinnamon rolls! Thanks for the easy but delicious recipe for Christmas brunch!

  2. Around the World in 80 Cupcakes Reply

    Well maybe poco de gallo, but that’s it \U0001f61c

  3. Around the World in 80 Cupcakes Reply

    There’s absolutely nothing Lindt chocolate won’t make better

  4. Brian Adams Reply

    I love your other monkey bread recipe.
    The one with cinnamon and sugar!! I’ll have to try this one now, thx

    • The Kitchen Magpie Reply

      Yah. You can stuff anything into monkey bread that you can think of. Evil.

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