Christmas morning is pure magic, I’m pretty certain. How can life get better than spending the beginning of your day with your favorite people and sweets everywhere!? In this case, it’s an easy monkey bread recipe made with chocolate and orange.
I, Rebecca, always want food at Christmas to be a little bit special—it’s the only time of years where we can feast all day and night! So I try to make something memorable, and unique, something that might just become a tradition that gets repeated every year without spending hours in the kitchen. That’s why I think that this overnight Chocolate Orange Monkey Bread is the best of both worlds…
It’s a special, unique treat that’s beautiful, indulgent, and delicious. But it’s still simple and can be made ahead of time to free up your morning to enjoy the things that actually matter on Christmas. Things like new pj snuggles, twinkle light gazing, carol singing, and pulling all of the Christmas toys out of the 5 million twist ties they are packaged with.
So if you’re aiming for less time and mess in the kitchen on Christmas along with a lot of wow factor, this easy monkey bread might just be what you’ve been looking for!
You can find more of our favorite holiday recipes, desserts, and cocktails right here!
Easy Monkey Bread Recipe with Chocolate and Orange
- Bundt pan
- Medium saucepan
- 2 package 16 oz. rolls of pre-made biscuit dough not flaky
- 1 package 12 oz. bag of semi-sweet chocolate chips
- 1.5 cup white sugar
- 2 tbsp cocoa powder
- 1 cup butter 2 sticks
- 2 tbsp orange juice
- 1 tsp vanilla extract
- zest of 1 large orange
- Preheat your oven to 350° and place a rack in the center.
- Grease a bundt pan with butter or baking spray.
- To make the monkey bread, combine the sugar with the orange zest and stir them together until the sugar smells like the orange. Take a quarter cup of the mix and, in a small bowl, stir in the cocoa powder. Place another ¼ cup of the orange sugar in another small bowl.
- Cut all of the biscuits dough pieces in half, then slightly flatten each half and wrap it around 2-3 chocolate chips. Pinch the edges together until they are sealed very well. Roll half of them in the plain orange sugar, and half of them in the sugar mixed with cocoa powder. Place the sugar coated balls in the greased bundt pan, mixing them together.
- In a medium-sized saucepan, melt the butter over medium heat. Add in the rest of the orange sugar, orange juice, and vanilla extract. Stir until the sugar has dissolved and the mixture is just beginning to bubble, then pour it immediately over the rolls.
- At this point, you can either bake it right away, or cover the pan with plastic wrap and refrigerate it overnight. If you are baking immediately, cook for 25-30 minutes, or until the rolls on top are a deep golden brown. You may want to take a couple of forks and gently separate a few of the pieces to make sure that the biscuits in the middle aren’t doughy.
- If you choose to refrigerate it overnight, let it sit on the counter for 15-20 minutes to allow it to come to room temperature, then bake as directed. It may need a few extra minutes in the oven.
- Allow the monkey bread to sit in the pan for about 30 minutes to allow the sauce to set. Once it has cooled some, place a plate with a rim upside down on the top of your pan, then flip it over quickly. Remove the pan from the monkey bread—there will be some extra sauce in the bottom of the plate.
- Place a ½ cup of the chocolate chips in a plastic zippered bag and microwave them in 10-15 second increments, flipping the bag between each so that the chocolate doesn’t burn. Once it has all melted, snip a small corner from the bag and drizzle the chocolate over the monkey bread. Serve it warm, making sure to spoon extra sauce over it.