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Monkey Bread Muffins with 5 Minute Chocolate Sauce

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monkey bread muffins 1A Monkey Bread Muffins with 5 Minute Chocolate Sauce

 This chocolate sauce drizzle was totally not planned. All I wanted to do is monkey bread muffins for my kiddos. It’s been on my to-bake list for a while and as soon as my new supply of yeast arrived, I was whipping up the dough in no time.

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

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monkey bread muffins 4 Monkey Bread Muffins with 5 Minute Chocolate Sauce

 These muffins are so fun to make and even more fun to eat! We are talking about rolling little balls of the dough in butter and cinnamon sugar. Each muffin is unique in shape but all are delicious!

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

And then I just couldn’t help myself but I had to figure out a way to involve chocolate in this whole fun project. Enter my 5 Minute Chocolate Sauce. I don’t think I have ever shared it’s recipe here on Crunchy Creamy Sweet, but it’s my all-time favorite and I have been making it for over a decade now. It always works and most likely you have all the ingredients on hand.

monkey bread muffins 1 Monkey Bread Muffins with 5 Minute Chocolate Sauce

Even my Hubby likes it. And he is not really a chocolate fan. I had to hurry up with shooting the photos because he kept slurping the sauce! 🙂 I highly recommend printing out this sauce recipe. It will come in handy!

monkey bread muffins 1 150x150 Monkey Bread Muffins with 5 Minute Chocolate Sauce
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Monkey Bread Muffins
Prep Time
1 hr 30 mins
Cook Time
25 mins
Total Time
1 hr 55 mins
 
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: CrunchyCreamySweet.com original.
Course: Breakfast
Cuisine: American
Keyword: muffins
Servings: 12 muffins
Calories: 319 kcal
Author: Anna
Ingredients
for the monkey bread dough:
  • 1 c warm milk about 100 degrees F
  • 1/2 c warm water about 100 degrees F
  • 1/4 c granulated sugar
  • 2 1/4 tsp active dry yeast I used Red Star brand, 1 packet
  • 2 Tbsp oil canola or vegetable
  • 3 c all-purpose flour
for the sugar coating:
  • 3/4 c unsalted butter melted
  • 1/2 c packed light brown sugar
  • 1/4 c granulated sugar
  • 2 tsp ground cinnamon
US Customary - Metric
Instructions
  1. Preheat your oven to 220 degrees.
  2. Grease a large mixing bowl with a cooking oil. Set aside.
  3. In a large mixing bowl of a stand mixer, combine water, milk and sugar. Stir until sugar dissolves. Sprinkle yeast over the top and stir 3 to 4 times. Let sit until foamy, about 5 minutes.
  4. Turn the mixer (fitted with a dough hook attachment) on on low speed and start adding flour, 1/2 c at a time. When there is about 1 cup of flour left to be added, pour the oil into the dough and wait till it's all combined and the dough is smoother and shiny.
  5. Add the remaining flour.
  6. Increase the speed to medium and knead the dough until it starts to pull away from the sides of the bowl.
  7. Turn the dough out onto a lightly floured surface. Shape into a ball. Place in greased bowl and cover with a kitchen towel.
  8. By now, your oven should be preheated to 200 degrees. Turn it off. Place the covered bowl with dough in the turned-off oven and close the door. Let rise until it doubles in size, about 30 to 40 minutes.
  9. Remove the bowl with dough from the oven.
  10. Punch down the dough to release the air.
  11. Turn the dough out 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 pieces as you can a size of a quarter, or you can simply tear off teaspoon size pieces of the dough from the whole ball. It's fun for the kids to do it that way.
  12. Roll each piece of dough between your palms to form little balls. Dip each ball in melted (cooled to room temperature) butter and shake off the excess. Then roll each piece in cinnamon sugar ad place in muffin pan cavity. Use 5 balls of dough per muffin.
  13. When all cavities are filled, cover the pan with kitchen towel and let sit for 15 to 20 minutes.
  14. Preheat the oven to 350 degrees F.
  15. When muffins have risen and are all puffed up, place the pan in the preheated oven.
  16. bake muffins for 20 to 25 minutes or until golden brown.
  17. Let cool in the pan for 3 to 5 minutes and carefully transfer onto a plate.
  18. Cool to room temperature before drizzling the sauce over the top.
Nutrition Facts
Monkey Bread Muffins
Amount Per Serving
Calories 319 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 14mg 1%
Potassium 83mg 2%
Total Carbohydrates 42g 14%
Dietary Fiber 1g 4%
Sugars 18g
Protein 4g 8%
Vitamin A 7.8%
Calcium 4.3%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 It’s so fun to dip the monkey bread muffin pieces in this sauce. Oh, and it’s best when still slightly warm. The chocolate flavor comes purely from the cocoa powder so use your favorite. Just don’t blame me for licking the bowl clean! 🙂

chocolate sauce 1 Monkey Bread Muffins with 5 Minute Chocolate Sauce

 Now for the monkey bread muffins recipe. I have my favorite basic yeast dough that I adapt to my needs (savory or sweet) and this is one of it’s versions.

The cinnamon sugar mixture coating depends on if you want the muffins sticky or just slightly coated and sugary. I tried both ways and it was hard to favor one over the other. I say, coat the dough pieces generously if you want almost caramel-like sticky coating or just slightly for a sugary crunchy coating. Do not skip it though as it is a binder of all the pieces that create each muffin.

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Comments

  1. These look ah-maaa-zing!! I wanna make these really bad now. Sounds like a lot of fun! And I like to play with my food 🙂

    Reply

  2. I rarely make anything with yeast….I need to change that, and have been wanting to make monkey bread. I love the muffin size! I’m so glad you shared this 5 minute chocolate sauce, because I don’t always have ganache in the fridge and melting chocolate is just a pain. I’ll use this!

    Reply

  7. I don’t love baking with yeast. But I do love monkey bread. I love this idea with the chocolate sauce!

    Reply

  9. I’ve always been curious about the name too! Although I’m sure that by the time bite into these muffins, name origins won’t matter much anymore. Yum!!

    Reply

  17. I adore monkey bread. The more sugar cinnamon the better, in my opinion. And you just had to up the ante and make this even more irresistible by drizzling it with chocolate sauce!

    Reply

  18. Anna, good grief, you’re going to make me weigh 34763784 pounds! Haha. I LOVE monkey bread and am not to be trusted around it or any sugary carb EVER. Love that these are personalized little muffins!

    Reply

  21. I don’t understand the words, “not really a chocolate fan” What the heck? But my husband doesn’t like berries or avocados, can you believe that? But this he would go nuts over. Gorgeous photos too!

    Reply

  23. monkey bread muffins – I love that Anna! Indiviudally portioned is always a good thing. I am a completel freak for monkey bread these days!

    Reply

    • The mini version is just so much easier to make and eat for the kiddos 🙂 Thanks, Sally! We had a lot of fun making these muffins!

      Reply

  25. I give you big props for making YEASTED muffins. I have seen yeast breads, cakes, donuts, etc but I dont ever think Ive seen a muffin quite like this. They’re gorgeous & so is the choc sauce!

    Reply

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