Chocolate Monkey Bread Chocolate Monkey Bread

Chocolate Monkey Bread Image by: Chocolate Monkey Bread Author: Canadian Living

Also called pull-apart bread because you are supposed to pull, instead of slice, the buns apart, much like a monkey would pull a banana from the bunch. Bread machine instructions are also included below. 

  • Portion size 24 servings
  • Credits : Holiday Best: 1999


Chocolate Topping:


In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.

Whisk in remaining sugar, milk, butter, eggs, vanilla and salt. Whisk in 2 cups (500 mL) of the flour. With wooden spoon, stir in eough of the remaining flour, 1/2 cup (125 mL) at a time, to make soft slightly sticky dough.

Turn out dough onto lightly floured surface; knead for about 10 minutes or until smooth and elastic, adding enough of the remaining flour as necessary. Knead in chocolate chips.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 hour or until doubled in bulk.

Grease 10-inch (4 L) tube pan; set aside.

Chocolate Topping: Punch down dough. Divide into 24 portions; shape each into ball. Place butter in small bowl. In separate bowl, combine sugar with cocoa. Roll balls first in butter, then in cocoa mixture. Arrange in prepared pan. Cover with plastic wrap; let rise in warm draft-free place for about 40 minutes or until doubled in bulk.

Bake in centre of 350 F (180 C) oven for about 45 minutes or until golden. Let cool in pan on rack for 10 minutes. Remove outside of pan; let cool completely.

Icing: Stir sugar with water until smooth; drizzle over bread. Makes 24 buns.

Nutritional facts Per bun: about

  • Sodium 114 mg
  • Protein 4 g
  • Calories 195.0
  • Total fat 6 g
  • Cholesterol 26 mg
  • Saturated fat 4 g
  • Total carbohydrate 32 g


  • Iron 9.0
  • Folate 17.0
  • Calcium 2.0
  • Vitamin A 4.0
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Chocolate Monkey Bread