Monkey bread muffins with 5-minute chocolate sauce

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This drizzle chocolate sauce It was totally unplanned. All I wanted to do is monkey bread muffins for my kiddos It's been on my baking list for a while and as soon as my new supply of yeast arrived, I was preparing the dough in no time.

I love to bake with yeast. There is something about the dough, the technique, the whole process. Over time I have learned many tricks to make every project involving yeast work.

These cupcakes are so much fun to make and even more fun to eat! We are talking about rolling balls of dough in butter and cinnamon sugar. Each bun has a unique shape, but they are all delicious!

You may have had a hard time explaining why it is called monkey bread, but we all had a lot of fun making it.

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And then I couldn't help it, but I had to find a way to involve chocolate in this whole fun project. Enter my 5 minute chocolate sauce. I don't think I shared his recipe here at Crunchy Creamy Sweet, but it's my all-time favorite and I've been doing it for over a decade. It always works and chances are you have all the ingredients on hand.

Even my husband likes it. And he is not really a chocolate fanatic. I had to hurry up to take the photos because I was still sipping the sauce! 🙂 I recommend printing this sauce recipe. It will be useful!

Monkey Bread Muffins Preparation time 1 hour 30 minutes Cook time 25 minutes Total time 1 hour 55 minutes Your favorite monkey bread in mini form. Monkey bread muffins are not only fun to make, but even more fun to eat! Yeast Dough Recipe: Original Course: Breakfast Cuisine: American Keyword: muffins Servings: 12 muffins Calories: 319 kcal: Ingredients for the monkey bread dough:

  • 1 cup warm milk about 100 degrees F
  • 1/2 c of warm water at about 100 degrees F
  • 1/4 c of granulated sugar
  • 2 1/4 teaspoons dry active yeast I used the Red Star brand, 1 pack
  • 2 tablespoons canola or vegetable oil
  • 3 c of all-purpose flour

for the sugar coating:

  • 3/4 c unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 c of granulated sugar
  • 2 teaspoons ground cinnamon


  1. Preheat your oven to 220 degrees.
  2. Grease a large bowl with cooking oil. Set aside.
  3. In a large bowl on a stand mixer, combine water, milk and sugar. Stir until sugar dissolves. Sprinkle the yeast over the top and stir 3-4 times. Let stand until frothy, about 5 minutes.
  4. Turn the mixer (equipped with a dough hook) on low speed and start adding flour, 1/2 c at a time. When there is approximately 1 cup of flour left to add, pour the oil into the dough and wait until everything is combined and the dough is smoother and brighter.
  5. Add the remaining flour.
  6. Increase the speed to medium and knead the dough until it begins to separate from the sides of the bowl.
  7. Turn the dough onto a lightly floured surface. Form a ball. Place in a greased bowl and cover with a kitchen towel.
  8. For now, your oven should be preheated to 200 degrees. Turn it off. Place the bowl covered with dough in the off oven and close the door. Let it grow until it doubles in size, about 30 to 40 minutes.
  9. Remove the bowl with the dough from the oven.
  10. Hit the dough to release the air.
  11. Turn the dough onto a floured surface. Now you can cut the dough in half and each half in half and so on until you have as many quarter-size pieces as possible, or you can simply cut teaspoon-sized pieces of dough from the entire ball. It's fun for kids to do it that way.
  12. Roll each piece of dough between your palms to form balls. Dip each ball in melted butter (cooled to room temperature) and shake off excess. Then roll each piece in cinnamon sugar and place it in the muffin pan cavity. Use 5 dumplings per muffin.
  13. When all the cavities are full, cover the pan with a kitchen towel and let it rest for 15 to 20 minutes.
  14. Preheat oven to 350 degrees F.
  15. When the buns have risen and are all puffy, place the pan in the preheated oven.
  16. Bake cupcakes for 20 to 25 minutes or until golden brown.
  17. Let cool in the pan for 3 to 5 minutes and carefully transfer to a plate.
  18. Cool to room temperature before drizzling sauce over top.

It is fun Dip the pieces of monkey bread in this sauce. Oh, and it's better when still slightly warm. The chocolate flavor comes exclusively from cocoa powder so use your favorite. Don't blame me for licking the bowl! 🙂

Now for him monkey pan muffins recipme. I have my favorite basic yeast dough that I adapt to my needs (salty or sweet) and this is one of its versions.

the sugar and cinnamon mix coating It depends on whether you want the muffins to be sticky or lightly coated and sugary. I tried it both ways and it was difficult to favor one over the other. I mean, cover the pieces of dough liberally if you want a sticky layer almost caramel or just a little bit for a crispy sugary layer. However, don't skip it, as it's a folder of all the pieces that make each bun.


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