I never ate monkey bread as a kid. I didn’t even know what monkey bread was until after I started blogging. Now I’m doing some major catch up for missed years with different monkey bread variations. My latest version: Nutella monkey bread.
Soft dough balls filled with gooey Nutella. Can you think of anything better?
These are super easy to make. Especially if you use premade Pillsbury biscuit dough. While I like to make monkey bread from scratch when I can, sometimes I simply don’t have the time. This was one of those occasions.
I was really pleased with how these came out. My brother was even more pleased. He spent most of the night hogging the angel cake pan that I baked it in and declared that if he opened a bakery, this would be in his store.
If you like this recipe you might like my cinnamon pumpkin bubble buns, too.
Nutella Monkey Bread
- 3 cans premade biscuit dough
- Nutella for filling
- Preheat oven to 375°F. Grease a 7-inch angel food pan.
- Take a chunk about 1/3 of a piece of biscuit presliced dough to form a ball about 1 inch in diameter. Flatten ball and place about 1 tsp of Nutella in the middle. Pinch ball closed so that Nutella is sealed inside and smooth out the exterior surface. Place onto greased baking pan. Repeat with remaining dough, stacking dough balls in a staggered pattern.
- Bake for about 30-35 minutes until dough balls are golden on top and fully cooked. (Optional: Microwave about 2 tbsp of Nutella. Place into a sandwich bag and cut off small tip and pipe/drizzle melted Nutella on top.)
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.