Babka Monkey Bread



  • Unsalted butter, for pan

  • 1/2 c. 

    heavy cream 

  • 1/2 tsp. 

    pure vanilla extract

  • 1 c. 

    (170 g.) semisweet chocolate chips

  • 1/3 c. 

    (30 g.) Dutch process dark cocoa powder 

  • 1/4 tsp. 

    ground cinnamon 

  • 1/2 c. 

    (100 g.) plus 2 tbsp. granulated sugar, divided  

  • 2 

    (16.3-oz.) cans Original Pillsbury Grand Biscuits 

  • All-purpose flour, for dusting

  • 1 tbsp. 


How to: 

Preheat oven to 375°. Grease a standard loaf pan (8 1/2"-by 4 1/2") with butter. In a small saucepan over medium heat, bring cream and vanilla to a simmer and cook, stirring occasionally, until warmed through, 4 to 5 minutes.

In a medium heatproof bowl, mix chips, cocoa powder, cinnamon, and 1/2 cup granulated sugar. Pour the cream mixture over the chocolate mixture and whisk until smooth. Let cool for about 10 minutes.

On a lightly floured surface, roll each biscuit from 1 can to a rectangle 9" long by 5" wide. Spread the chocolate mixture over top in a thin layer. Starting at the long end, roll into a log. Cut the log in half crosswise, then each piece in half lengthwise. Twist each piece by turning one-half left and one-half right (some chocolate mixture should be visible). Tuck edges under to create a sphere and arrange in a prepared pan (12 should snugly fit into the bottom). Repeat with the remaining dough and chocolate mixture, arranging on top in a second layer.

Bake bread, tenting with foil if it's browning too quickly, until golden brown and no longer raw in the center, 55 minutes to 1 hour.

Meanwhile, in a small saucepan, bring water and the remaining 2 tablespoons of granulated sugar to a simmer.

Brush babka with sugar syrup. Let cool completely before serving.

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