
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.

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.

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.