New year, new monkey bread recipe! If you haven’t already heard about it before, monkey bread is this amazingly fun and easy to make pull-apart bread. What’s great about it is that not only is it quick to make, it’s so easy to adapt and create lots of fun variations on it! Sweet, savory, it works for everything. This time, I stuffed the pieces with nutella so that you get a burst of nutty sweetness with every bite. You’re going to go bananas over it!
Ingredients (creates about 5 monkey breads muffins):
1 package of Pillsbury grand buttermilk biscuits (the package should say it makes 8 biscuits)
1/2 cup nutella (this varies depending on how much nutella you stuff in the monkey bread)
1 tsp cocoa powder
1 tbsp butter, melted
Preheat the oven to 350 degrees. Then, pop out the biscuits and tear each biscuit piece into about 3 pieces. Put all the pieces in a plastic bag with the cocoa powder, and shake so that the powder covers all the biscuit pieces. Take out a biscuit piece and put a dab of nutella in the center of the biscuit piece. Wrap the edges over the nutella like you’re wrapping a gift, while making sure it’s in the shape of a ball. Repeat until you’ve stuffed nutella in all the pieces.
Then fill a lightly greased muffin tin with the biscuit pieces. Don’t make the mounds too high as the biscuit expands. You should be able to create 5 monkey bread muffins. Drizzle melted butter over muffins, then bake for 30 minutes. If about 15 minutes in, it starts to brown a lot, then lower the temp to 325. Remove from oven and top with powdered sugar.