Caramel-Chocolate Chip Monkey Bread
Caramel-Chocolate Chip Monkey Bread is a decadent pull-apart treat made with biscuit dough coated in cinnamon sugar, layered with chocolate chips, and drenched in a buttery caramel sauce. It bakes up golden and gooey, perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 cup semi-sweet or milk chocolate chips
- Cooking spray or butter (for greasing the pan)
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan with cooking spray or butter.
- Cut each biscuit into quarters.
- In a bowl, mix granulated sugar and cinnamon. Toss biscuit pieces in the mixture to coat.
- Layer half of the coated biscuit pieces into the prepared bundt pan.
- Sprinkle half of the chocolate chips over the biscuit layer.
- Repeat with remaining biscuit pieces and chocolate chips.
- In a saucepan or microwave-safe bowl, melt butter and brown sugar together, then stir in caramel sauce until smooth.
- Pour caramel mixture evenly over the layered dough.
- Bake for 35–40 minutes, or until golden brown and cooked through.
- Let cool in the pan for 10–15 minutes before inverting onto a serving plate. Serve warm.
Notes
- Grease the bundt pan thoroughly to prevent sticking.
- Use dark, milk, or white chocolate chips based on preference.
- Top with additional caramel or melted chocolate for extra indulgence.
- Serve warm for the best texture and gooeyness.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 28g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
