Chocolate Raspberry Monkey Bread Recipe
Time: 55 minutes
Serves: 12
Irresistible juicy raspberries and gooey chocolate in a warm pull-apart bread. Share it with those you love on a cold wintry morning or for an easy afterschool treat!
Prep Time:
15 minutes
Cook Time:
40 minutes
Serves:
12
Perfect for:
Mothers Day
Ingredients
- 1 Cup Driscoll’s Raspberry Jam or ½ cup purchased raspberry jam
- 2 cans (16 ounces each) purchased flaky biscuits
- 1/2 Cup unsalted butter, melted
- 2 Packages (6 ounces each) Driscoll's Raspberries, divided
- 1 1/4 Cups sugar
- 1/4 Cup cocoa powder
- 1 Tsp. cinnamon
Directions
- PREHEAT oven to 350°F.
- COAT a 12-cup Bundt pan generously with cooking spray.
- HEAT jam in a small saucepan just until warm. Do not over cook.
- SET ASIDE jam.
- SEPARATE each can of biscuits into 16 biscuits.
- CUT each biscuit into 4 pieces to make 64 pieces in total.
- SET ASIDE biscuit pieces.
- WHISK TOGETHER sugar, cocoa powder, and cinnamon in a shallow bowl.
- POUR melted butter into a shallow bowl.
- DIP one biscuit piece into butter and TURN to coat all sides.
- DIP buttered biscuit piece into sugar mixture and TURN to coat all sides.
- PLACE sugared biscuit piece into Bundt pan.
- REPEAT steps and PLACE biscuits evenly around inside of pan.
- CONTINUE until 32 sugared biscuit pieces are placed into pan.
- SPRINKLE 1 package raspberries evenly inside pan.
- DRIZZLE 1/4 cup jam evenly inside pan.
- DIP and PLACE remaining biscuits inside pan.
- POUR any remaining butter inside pan.
- SPRINKLE any remaining sugar mixture inside pan.
- SPRINKLE remaining package of raspberries evenly inside pan.
- DRIZZLE remaining jam inside pan.
- BAKE until golden brown, about 35-40 minutes.
- ALLOW monkey bread to cool in pan for 10 minutes.
- INVERT monkey bread onto serving plate.
- SERVE Chocolate Raspberry Monkey Bread warm.
