Hot Cocoa Monkey Bread
March 16, 2021
A hot sticky treat for breakfast or a late night snack all with your favorite flavors of hot cocoa.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 8 Servings
1Preheat oven to 350°F. Grease 12-cup Bundt® pan or 13x9-inch baking dish with cooking spray.
2In a resealable gallon sized storage bag, combine 2 packets of hot cocoa mix with ¼ cup sugar, set aside.
3In a medium bowl, mix remaining hot cocoa mix with ¼ cup sugar. Add ¼ cup water, whisk until sugar and cocoa are fully dissolved. Whisk in melted butter or margarine.
4Cut the buttermilk biscuits into quarters. Take half of the pieces and toss in the bag with the hot cocoa/sugar mixture until uniformly coated. Remove the coated pieces from the bag and layer evenly in the Bundt pan. Pour half of the liquid mixture to evenly coat the pieces in the pan. Take the remaining dough and coat with the hot cocoa/sugar mixture as in the previous step. Layer in the pan evenly, sprinkle any remaining mixture over the dough in the pan. Top with the remaining liquid.
5Bake for 30 minutes. When done, cool for 5 minutes. After the 5 minutes are up, turn over the pan on a plate or serving dish to serve.