Chocolate Stuffed Cinnamon & Sugar Pull-Apart Bread – a long title for a simple & delicious recipe that only takes 5 ingredients and about 30 minutes to put together.

You know the holidays are fast approaching when I post three days in a row! I think my recipes keep getting easier and easier too, so you’re in luck.

Each year, on Christmas Eve, my dad’s side of the family comes over to my parents house for dinner. We’ve done it for as long as I can remember but now most of us have kids so the dynamic keeps changing. I think there are usually about 16 of us and now there are six kids in the mix. It is loud and hectic and great. I look forward to it every year.

There are a lot of mouths to feed so we usually keep it simple with either pizza, Middle Eastern carry-out, or a big pot of spaghetti. I always bring a dessert to two to add some homemade touches. This chocolate stuffed bread will be perfect for all the little fingers grabbing at it.

This recipe is very much like monkey bread, but I don’t like the stickiness of traditional monkey bread recipe with the corn syrup, so this is a less-sticky option.

I use larger baking chips so if you’re using traditional chocolate chips, you may want to add a few more than 3-4 to the center of each biscuit.

I’ve seen several variations of these floating around in my Facebook feed (do you get sucked into watching those quick food videos as much as I do?!) but I kept this really simple with only 5 ingredients.

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Cinnamon Sugar Chocolate Filled Bread

Created by Melissa Williams

Servings: servings

Prep Time: 10

Cook Time: 15

Total Time: 25

Chocolate Filled Cinnamon & Sugar Pull-Apart Bread – a long title for a simple & delicious recipe that only takes 5 ingredients and about 30 minutes to put together.

Equipment

Bundt Pan

Ingredients

▢ 4 Tablespoons salted butter melted & cooled
▢ 2 Tablespoons cinnamon
▢ ⅓ cup granulated white sugar
▢ 32 ounces canned biscuits two 16 ounce cans
▢ ⅓ cup chocolate chips

Instructions

Preheat the oven to 350°F and lightly spray a bundt pan with non-stick spray. Set aside.
In a microwave safe bowl, melt the butter and allow it to cool.
4 Tablespoons salted butter
In another bowl, mix together the sugar and cinnamon.
2 Tablespoons cinnamon, 1/3 cup granulated white sugar
Open the first can of biscuits.
32 ounces canned biscuits
Lightly flatten a biscuit and add 3-4 chocolate chips to the center. Pinch the dough to close the dough into a ball.
1/3 cup chocolate chips
Roll in the butter then immediately in the cinnamon/sugar mixture.
Add to the prepared pan – add one roll to each “large” crevice of the bundt pan. Repeat until you’ve finished the first layer.
Open the second can of biscuits. Repeat the process and place the second layer on top of/in between the first layer.
Bake for 15-20 minutes or until golden and set.
Let cool in the pan for about 10 minutes then flip out onto a plate and enjoy!

Notes

I use Pillsbury Grands Biscuits but use your favorite.
I use Ghirardelli baking chips which are larger than traditional chocolate chips. 3-4 large chips worked well, but smaller chips will require more.

Nutrition

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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What is your favorite holiday tradition?

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine. #Warmtraditions

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Cinnamon Sugar Chocolate Filled Bread