This is an awesome new twist on an old favorite. Each ball of fluffy dough is filled with a creamy liquid chocolate-hazelnut filling, while the outside is sticky with a deliciously sweet chocolate caramel. Quick and easy, this is a terrific dessert or brunch treat, and is terrific served with a dollop of whipped cream or scoop of vanilla ice cream! Plus, it has Nutella, who could ask for anything more?
Nutella Stuffed Monkey Bread recipe
Make this delicious Nutella stuffed monkey bread
Equipment
Ingredients
- 4 small cans of refrigerated buttermilk biscuits not flaky or layers variety
- 2 tablespoons unsweetened cocoa powder
- 1 cup white sugar
- ½ cup salted butter
- ¼ cup Nutella
Instructions
- Lightly grease an 8x8 inch glass baking dish.
- Cut each biscuit in half, then flatten each half into a circle about 2 inches across.
- In a bowl, mix the cocoa powder and sugar.
- Take a very small amount of Nutella, about the size of 3 corn kernels, and place it in the middle of the flattened biscuit. Bring up the sides of the biscuit around the Nutella and pinch them together, forming a little ball.
- Roll the ball in the cocoa-sugar mixture, then place ball, seam side down, in the baking dish, starting at one corner. Repeat with all of the biscuit halves, forming 2 layers of Nutella-filled biscuit balls. Try not to squish them together but also try not to leave many gaps.
- Melt the butter in the microwave, then pour it into the bowl with whatever cocoa powder and sugar is remaining. Mix well then pour the mixture, as evenly as possible, over the Nutella filled biscuits.
- Bake at 350˚F for about 20-30 minutes.* After 20 minutes, lift up a top ball in the middle of the dish to see if the bottom layer is fully cooked. If not, leave it in for another 5-10 minutes.
- When the biscuits are done, remove from oven and cool for about 5 minutes before serving. Do not rest for more than 15 minutes as the caramel will begin to harden and the monkey bread will stick to the pan.
- Serve it straight from the baking dish, or carefully invert it onto a plate.**
Notes
- *Tip: Set the baking dish on a baking sheet with sides, just in case any of the chocolate caramel overflows during baking.
- **To Invert: Place a plate over the top of the pan, and use oven mitts to CAREFULLY flip the plate and baking dish over, so that the monkey bread is on the plate with the baking dish on top. Slowly ease the baking dish off, and you should have a steaming hot mountain of delicious chocolate monkey bread glistening with sweet chocolate caramel sauce.
Nutrition Information
Calories: 547kcal | Carbohydrates: 72g | Protein: 8g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1136mg | Potassium: 289mg | Fiber: 2g | Sugar: 19g | Vitamin A: 180IU | Calcium: 64mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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What a great dessert! Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
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Miz Helen
I think I fell in love! I am going to have to make this. Found you over on Jam Hands linky party ๐
Oh my gosh, I am dying! You had me at Nutella! These look fantastic, can’t wait to try!
This looks SOOO dangerously good! YUM. Thanks for linking this up to Monday Funday!