monkey bread stuffed hot chocolate

Stuffed Hot Chocolate Monkey Bread

Easy to make, easy to eat! Monkey Bread is quite the treat, especially when it's hot chocolate flavored and then stuffed with more chocolate!
Course bread, Dessert
Cuisine American
Keyword frozen hot chocolate, monkey bread, stuffed monkey bread
Prep Time 30 minutes
Cook Time 40 minutes
Rise time 1 hour
Total Time 2 hours 10 minutes
Servings 28 servings
Calories 311kcal
Author Ashlee Marie



  • 3/4 C warm water around 112 degrees
  • 1 Tbsp yeast
  • 1 tsp sugar
  • 1 C evaporated milk
  • 1/2 C melted butter
  • 1/2 C sugar
  • 5+ C bread flour
  • 1 Tbsp oil


  • 1 1/2 C chocolate chunks something that melts well - I like trader joes chocolate chips
  • 1 1/2 C mini marshmallows


  • 1/2 C butter melted
  • 1/2 C packed light brown sugar
  • 1/2 C hot chocolate mix

Hot Chocolate caramel sauce

  • 1/2 C butter
  • 1/2 C brown sugar
  • 1/3 C hot chocolate mix
  • 1/3 C whipping cream



  • In your mixer add the yeast, 1 tsp sugar and the warm water - let it sit for 10 mins to proof
  • add the melted butter, the rest of the sugar and evaporated milk and stir until all incorporated.
  • add 2 C of the bread flour and mix until smooth
  • while mixing add 1/2 C of the flour at a time, letting the flour mix in completely each time. Beat until the mixture starts to clean the bowl
  • keep beating until the dough can be pulled and stretched without being sticky and without ripping.
  • place the dough in an oiled bowl, and make sure the dough is totally covered in oil. Cover the dough and let rise until doubled in size.
  • while the dough is rising prepare the other ingredients


  • mix the hot chocolate mixture and sugar and set aside

Hot Chocolate Caramel Sauce

  • in a small saucepan melt the butter and brown sugar together and bring to a boil
  • add the hot chocolate mix and stir until smooth
  • add the heavy whipping cream and stir until smooth


  • Preheat the oven to 350
  • spray your bundt pan with non stick baking spray
  • knock down the dough and divide into 1 inch balls
  • flatten each ball, add a few marshmallows and chocolate chips and pinch closed sealing the balls
  • roll the balls in the melted butter and then in the cocoa/sugar mixture
  • place half the balls into your bundt pan, sprinkle extra chocolate chips and marshmallows in the pan, along with 1/3 of the caramel sauce
  • add the rest of the balls and the rest of the caramel sauce
  • Bake for 40-50 mins - cover the monkey bread with foil after 30 mins to keep it from getting to browned
  • invert the budnt pan onto a large plate, unmold, serve and enjoy!



Calories: 311kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 140mg | Potassium: 67mg | Fiber: 1g | Sugar: 22g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg