Hot Cocoa Monkey Bread

Hot Cocoa Monkey Bread

During our snow storm the other day, I started thinking about a nice hot cup of cocoa and how perfect it would be on a such a cold day. There was one problem though, we were out of milk and I am not someone who can bring myself to use water…just the thought of it is upsetting. So I decided to dig around in the refrigerator and pantry to see if I had anything that would scratch my hot cocoa itch. I saw a can of Pillsbury Grands Biscuits and a jar of instant cocoa mix and thought hot cocoa monkey bread!

I only had one can of biscuits so I couldn’t use a bundt pan like I usually do for monkey bread. But I went ahead and wrote the recipe for a 10-inch bundt pan because it not only serves more people, it also looks much prettier when inverted than the small batch I made. This hot cocoa monkey bread needs to be served warm from the oven so make this on your next snow day or as an afternoon snack for your family. It’s the perfect recipe to get the kids involved with.


  • 1 1/4 sticks butter, melted
  • 2 16 oz cans of Pillsbury Grands Biscuits
  • 1 cup instant hot cocoa mix I used this
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups mini marshmallows
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips


Position a rack in the lower third of the oven and preheat it to 350F. Butter the inside of a 10-inch nonstick bundt pan.

Cut the biscuits into quarters, mix the hot cocoa mix and sugars together in a large bowl. Working in batches, coat biscuit pieces in the melted butter then roll them in the cocoa mixture until fully coated. Place in the bundt pan to form a single layer, top with some of the marshmallows and chocolate chips then repeat the process to make two more layers of biscuits with the marshmallows and chips in between each layer. If there is butter and cocoa mix leftover, pour it over the biscuits before placing in the oven.

Bake 40-45 minutes or until cooked through. Cool 5 minutes then run a butter knife around the pan to loosen the bread, then invert it onto a large plate or cake stand. Sprinkle with extra mini marshmallows if you’d like and serve warm.

Share this with friends:

2 thoughts on “Hot Cocoa Monkey Bread”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.