Babka Monkey Bread
If you mashed babka and monkey bread together, you’re going to get an intensely buttery, chocolatey situation.
- Unsalted butter, for pan
- ½ c. heavy cream
- ½ tsp. pure vanilla extract
- 1 c. (170 g.) semisweet chocolate chips
- ⅓ c. (30 g.) Dutch process dark cocoa powder
- ¼ tsp. ground cinnamon
- ½ c. (100 g.) plus 2 tbsp. granulated sugar, divided
- 2 (16.3-oz.) cans Original Pillsbury Grand Biscuits
- All-purpose flour, for dusting
- 1 tbsp. water
- Preheat oven to 375°. Grease a standard loaf pan (8½"-by-4½") with butter. In a small saucepan over medium heat, bring cream and vanilla to a simmer and cook, stirring occasionally, until warmed through, 4 to 5 minutes.
- In a medium heatproof bowl, mix chips, cocoa powder, cinnamon, and ½ cup granulated sugar. Pour cream mixture over chocolate mixture and whisk until smooth. Let cool about 10 minutes.
- On a lightly floured surface, roll each biscuit from 1 can to a rectangle 9" long by 5" wide. Spread chocolate mixture over top in a thin layer. Starting at the long end, roll into a log. Cut log in half crosswise, then each piece in half lengthwise. Twist each piece by turning one half left and one half right (some chocolate mixture should be visible). Tuck edges under to create a sphere and arrange in prepared pan (12 should snugly fit into bottom). Repeat with remaining dough and chocolate mixture, arranging on top in a second layer.
- Bake bread, tenting with foil if it's browning too quickly, until golden brown and no longer raw in the center, 55 minutes to 1 hour.
- Meanwhile, in a small saucepan, bring water and remaining 2 tablespoons granulated sugar to a simmer.
- Brush babka with sugar syrup. Let cool completely before serving.
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