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Brooke's Chocolate Monkey Bread

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“Paula Deen; from her DIL”
1hr 20mins

Ingredients Nutrition

  • 12 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon unsweetened cocoa powder
  • 14 teaspoon ground cinnamon
  • 3 (16 1/3 ounce) cansrefrigerated flaky layer biscuits, cut into quarters
  • 34 cup firmly packed brown sugar
  • 12 cup butter
  • 12 cup light corn syrup


  1. Preheat oven to 350°.
  2. Spray a 12-15-cup fluted pan with nonstick cooking spray.
  3. In a small bowl, combine sugar, 1 teaspoon cocoa, and cinnamon.
  4. Dredge biscuit quarters in sugar mixture to coat; layer in prepared pan.
  5. In a small saucepan, combine brown sugar, butter, corn syrup, and remaining 2 tablespoons cocoa powder.
  6. Cook over med-high heat, stirring constantly, until mixture comes to a boil; boil for 1 minute.
  7. Pour mixture over layered biscuits.
  8. Bake for 40-50 minutes or until biscuits are done, covering bread with foil to prevent excess browning, if necessary.
  9. Let stand for 5 minutes.
  10. Invert monkey bread onto a platter to serve.

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