Chocolate Caramel Monkey Bread
Chocolate caramel monkey bread is made with Rolos, pecans, refrigerated biscuits, and a simple homemade caramel topping. It’s a fabulous, sweet treat for a holiday breakfast or brunch!
IT’S SO SIMPLE
Monkey bread is a wonderful treat that many will serve on holiday mornings. It’s a great option because it’s so simple and absolutely delicious. This chocolate caramel version is decadent, easy peasy, and the perfect option for brunch or to serve after opening presents on Christmas day! The star of this recipe is the Rolo. If you can find the Rolos that come in a bag and unwrapped, it makes this recipe even easier. You don’t have to unwrap the individual chocolates. I can normally find them at my local grocery store.
KEY INGREDIENTS
- Chopped pecans
- Granulated sugar
- Brown sugar
- Cinnamon
- Refrigerated buttermilk biscuits (20 biscuits total)
- 40 Rolos (chocolate-covered caramels)
- Butter, melted
- Heavy whipping cream
Full recipe below.
Chocolate Caramel Monkey Bread
Ingredients
- 1 cup of chopped pecans
- 1/3 cup of granulated sugar
- 1/4 cup of brown sugar
- 1 teaspoon of cinnamon
- 2 (7.5 ounces each) tubes of refrigerated buttermilk biscuits (20 biscuits total)
- 40 Rolos
- 3 tablespoons of butter melted
Caramel Topping:
- 2/3 cup of brown sugar
- 1/4 cup of butter
- 1/4 cup of heavy whipping cream
Instructions
- Preheat oven to 350 degrees and spray a bundt pan well. Sprinkle chopped pecans in the bottom of the button pan. Mix brown sugar, granulated sugar, and cinnamon together in a small dish or bag.
- Take each biscuit and with a rolling pin, flatten and roll out a bit. Cut each biscuit in half, place a Rolo in the center of each piece of dough and roll up and seal. Then roll each in the dish of sugar, covering the entire piece of dough, and place in the bundt pan. Repeat with all the biscuits.
- Pour melted butter over the dough balls in the bundt pan. Bake for 30-40 minutes until the biscuits are done. Let the pan cool for FIVE minutes and then invert onto a plate.
Caramel Topping
- For the caramel topping, bring all ingredients to a boil, stirring for 3 minutes until the mixture thickens. Take off the heat and let it set up for a minute. Pour over the monkey bread. Serve warm.
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