Chocolatey Pull-Apart Bread Delight

Featured in: Sweet Treats for Every Occasion

This delightful pull-apart bread combines the flavors of babka and monkey bread in one irresistible treat. Refrigerated biscuit dough gets tossed with cinnamon sugar, layered with chocolate chunks, and drenched in a homemade cocoa-butter sauce.

After baking to golden perfection, the bread becomes wonderfully gooey with pockets of melted chocolate throughout. The flaky sea salt finish creates the perfect sweet-salty balance that makes this dessert impossible to resist. Best served warm when the chocolate is still melty!

A woman in a kitchen smiling.
Updated on Thu, 19 Jun 2025 22:20:58 GMT
A cake with a brown glaze. Pin it
A cake with a brown glaze. | quickietreats.com

This gooey chocolate babka-inspired monkey bread transforms humble refrigerated biscuits into a decadent treat that's surprisingly simple to make. The combination of chocolate chunks and a rich cocoa sauce creates something that tastes far more sophisticated than its humble beginnings suggest.

I first made this on a rainy Sunday when my nieces were visiting, and it's become our special tradition whenever they stay over. The kitchen fills with the most intoxicating chocolate-cinnamon aroma while it bakes.

Ingredients

  • Refrigerated biscuit dough: Creates the perfect texture without the work of making yeast dough from scratch
  • Unsalted butter: Gives you control over the salt level in the final dish
  • Granulated sugar and cinnamon: Create that classic monkey bread coating
  • Semisweet chocolate chunks: Melt into pockets of chocolatey goodness
  • Flaky sea salt: Enhances the chocolate flavor and adds delightful texture contrast
  • Light brown sugar: Creates a caramel like sauce with depth
  • Cocoa powder: Intensifies the chocolate flavor throughout the bread
  • Vanilla extract: Rounds out and enhances all the flavors

Step-by-Step Instructions

Prepare the Pan:
Line a 9x5 loaf pan with parchment paper creating "wings" on the sides for easy removal later. The parchment prevents sticking and makes cleanup so much easier. A light spray of cooking oil ensures nothing adheres to the pan.
Cut and Coat the Dough:
Use kitchen shears to cut each biscuit into six wedges. This size creates the perfect bite sized pieces that will bake evenly. Shake the pieces in a plastic bag with melted butter first to ensure even coating, then add the cinnamon sugar mixture. The bag method coats every nook and cranny much more effectively than a bowl.
Layer with Intention:
Create two distinct layers in your loaf pan. The bottom layer of coated dough pieces gets chocolate chunks and flaky salt, then top with remaining dough. Press gently to level the surface without compacting too much. The spaces between pieces allow the sauce to penetrate throughout.
Make the Magic Sauce:
Melt butter and brown sugar together, whisking constantly until smooth. This creates a caramel like base that will transform during baking. Adding cocoa powder and vanilla creates a sauce that seeps into every crevice, binding the pieces together while adding rich chocolate flavor.
Bake to Perfection:
Bake until the top becomes golden and glossy, about 30 to 40 minutes. The sauce will bubble and caramelize, creating a shiny coating. Test for doneness with a toothpick in the center. Rest in the pan for 20 minutes to allow the structure to set before removing.
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A slice of cake on a plate. | quickietreats.com

My favorite part of this recipe is the contrasting textures between the crispy caramelized exterior and the soft, pillowy interior. My husband says it reminds him of the chocolate babka his grandmother made, but with a fraction of the effort.

Storing Your Monkey Bread

This treat stays remarkably fresh at room temperature for up to two days when stored in an airtight container. For longer storage, wrap individual portions in plastic wrap and freeze for up to a month. To reheat, warm gently in a 300°F oven for about 10 minutes until heated through, or microwave individual portions for 20-30 seconds.

Make It Your Own

While this chocolate version is divine, you can easily adapt the filling to your preferences. Try adding chopped nuts like walnuts or pecans for texture, or swap the chocolate for cinnamon sugar and raisins for a more traditional flavor. During fall, a sprinkle of pumpkin pie spice in the sugar mixture creates a seasonal variation that pairs perfectly with coffee.

Serving Suggestions

This monkey bread is delicious on its own, but transforms into a showstopping dessert when served warm with a scoop of vanilla ice cream. For breakfast, pair with fresh berries to balance the richness. If serving for brunch, consider offering alongside a savory egg dish to create a sweet and savory spread that will please everyone at the table.

A cake with caramel sauce on top. Pin it
A cake with caramel sauce on top. | quickietreats.com

Frequently Asked Questions

→ Can I make this Babka-ish Monkey Bread ahead of time?

Yes, you can prepare it up to 24 hours in advance. Assemble the bread and pour the sauce over it, but don't bake. Cover tightly and refrigerate. When ready to serve, let it come to room temperature for about 30 minutes before baking as directed.

→ What can I use instead of refrigerated biscuit dough?

You can substitute with homemade biscuit dough or even bread dough. If using bread dough, cut it into small pieces after the first rise, then continue with the butter and cinnamon-sugar coating process.

→ Can I add nuts to this monkey bread?

Absolutely! Chopped walnuts, pecans, or almonds would be delicious additions. Add them along with the chocolate layer for a wonderful texture contrast and nutty flavor.

→ How do I know when the monkey bread is fully cooked?

The top should be golden brown and glossy. Insert a cake tester or toothpick into the center - it should come out clean except for melted chocolate. If you see raw dough, continue baking for a few more minutes.

→ What's the best way to reheat leftover monkey bread?

Individual portions can be microwaved for 15-20 seconds until warm. For larger portions, cover with foil and heat in a 300°F oven for about 10 minutes. The bread is best enjoyed warm when the chocolate is still melty.

→ Can I freeze this monkey bread?

Yes, you can freeze it after baking. Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 300°F oven until warmed through.

Babka-ish Monkey Bread

Gooey pull-apart bread with chocolate chunks and cinnamon, topped with a rich cocoa sauce and flaky sea salt.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Mia


Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 loaf)

Dietary: Vegetarian

Ingredients

→ Monkey Bread

01 4 tablespoons unsalted butter, melted and cooled
02 One 16-and-⅓-ounce tube refrigerated biscuit dough
03 3 tablespoons granulated sugar
04 1 teaspoon cinnamon
05 ¼ teaspoon kosher salt
06 ½ cup (85g) semisweet chocolate, chopped
07 ½ teaspoon flaky sea salt, divided

→ Chocolate Sauce

08 6 tablespoons unsalted butter
09 ½ cup packed light brown sugar
10 ¼ teaspoon kosher salt
11 1½ tablespoons cocoa powder
12 1 teaspoon vanilla extract

Instructions

Step 01

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch-by-5-inch metal loaf pan lined with parchment paper.

Step 02

Pour the melted butter into a large resealable plastic bag. Using kitchen shears, cut each biscuit into six wedges and transfer all cut pieces to the bag. Seal and shake to coat all pieces with butter.

Step 03

Add the granulated sugar, cinnamon and kosher salt to the bag and shake vigorously until all dough pieces are evenly coated.

Step 04

Cover the bottom of the prepared loaf pan with half the sugar-covered biscuit pieces. Evenly sprinkle with the chopped chocolate and ¼ teaspoon flaky sea salt.

Step 05

Add the remaining biscuit pieces and apply gentle pressure to even out the top, maintaining space for the sauce to penetrate. If any sugar remains in the bag, sprinkle it over the top.

Step 06

In a small skillet, melt the butter over medium heat. Add the light brown sugar and salt, whisking continuously until the sugar dissolves and the mixture comes together, about 3 to 4 minutes. Remove from heat and whisk in the cocoa powder and vanilla extract.

Step 07

Pour the chocolate sauce evenly over the monkey bread. Tilt the pan to ensure the sauce fully covers the top, creating the binding element that will hold the bread together.

Step 08

Bake until the top is golden brown and glossy, and the inside is cooked through, 30 to 40 minutes. Test doneness by inserting a cake tester or toothpick into the center; it should come out clean aside from melted chocolate. Immediately sprinkle with the remaining ¼ teaspoon flaky sea salt.

Step 09

Let the monkey bread rest in the pan for 20 minutes. Loosen the edges with a knife, then use the parchment paper to lift it out onto a plate. Remove the parchment and serve warm.

Notes

  1. This chocolate-filled monkey bread offers a twist on traditional babka, with layers of chocolate and a rich sauce that binds the pull-apart sections together.
  2. For best results, serve warm when the chocolate is still slightly melted.

Tools You'll Need

  • 9×5-inch metal loaf pan
  • Parchment paper
  • Kitchen shears
  • Resealable plastic bag
  • Small skillet
  • Whisk
  • Cake tester or toothpick

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter)
  • Contains wheat (biscuit dough)
  • May contain soy (chocolate)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 325
  • Total Fat: 16.5 g
  • Total Carbohydrate: 42 g
  • Protein: 3.2 g