Easy Stuffed Monkey Bread

Quick and fun for the kids and us big kids! This easy stuffed monkey bread is chocolaty, nutty, and even more delicious when warm. The ultimate finger food breakfast will make you the most popular person at your next brunch or morning with the kids.

Freezing your filling.

To begin, hazelnut spread naturally has a loose consistency so you will need to give it a stir and place it in the refrigerator to chill for 1 hour. This will help bring the ingredient to a more solid form that is easier to work with, but I am impatient so I wait maybe 30 minutes and acknowledge it might get a little messy. After you spoon out dollops onto a sheet pan lined with parchment paper you will place in the freezer for 1 hour. Even though this may seem like a long process, it helps the biscuit rolling process much easier. First most, make sure your sheet pan fits into the freezer before you start adding the spread to the parchment paper. Trying to transfer the whole finished sheet is a pain, I may or may not be speaking from experience!

The Process

After you freeze your hazelnut spread the process is pretty quick. This can be messy so get focused! I like to pat down my dough first then remove the dollops from the freezer and immediately add a piece to each center and quickly fold together. You might even have to work out of the freezer meaning spooning the dollops off of the sheet pan from the freezer after each roll. I mean, I am a little OCD so I like everything as neat as possible. HA!

How it works

First, you need to make sure you have everything laid out. The cinnamon sugar mixture, the butter mixture ready to go and your nut pieces. Second, you melt the butter and sugar together then pour 1/3 of the mixture into the bottom of the bundt pan. Add your nuts, set aside. Your third step, begin the process of the adding the frozen spread into each flatten biscuit. Lastly, roll each ball into the cinnamon sugar mixture and place in the pan. The final product will look like these photos below.

No filling

Hey, no big deal if you don’t want to go through this process! Get the big Grands biscuits and quarter them and follow the same process with the butter mixture and cinnamon mixture. They are just as good without the filling process. Equally, you can also enjoy with peanut butter! Simply replace hazelnut spread with a no stir peanut butter and dollop onto the sheet pan, freeze, then stuff. Whatever method you decide, you cannot go wrong!

Nutella Stuffed Monkey Bread

• Servings: 10
• Time: 45min.
• Difficulty: Easy
• Print

Ingredients

• 1 26-ounce jar of any hazelnut spread
• 2 cans of buttermilk biscuit dough, non-flaky
• 1/2 cup + 1 heaping tablespoon cup dark brown sugar, packed
• 1 stick unsalted butter
• 1/2 cup granulated sugar
• 3 teaspoons cinnamon
• hazelnuts or pecans, chopped into pieces (optional)

Directions

1. Stir and place your hazelnut spread in the refrigerator with the lid cap off for 1 hour.
2. On a sheet pan lined with parchment paper, spoon small spoonful’s of the chilled spread onto the paper. About 24 dollops. Place in the freezer for 1 hour.
3. Pre-heat oven to 350 degrees F. Grab your bundt pan and set to the side.
4. In a small bowl, mix granulated sugar and cinnamon sugar together. Set aside.
5. Break open each dough container and cut each biscuit into halves. Using your hands create small circles big enough to add frozen spread into the centers.
6. In a heat proof bowl or measuring cup, melt brown sugar and butter together to create a sticky mixture.
7. Sprinkle optional chopped nuts in the bottom of prepared pan, pouring slowly use 1/3 of the sugar-butter mixture to coat the bottom of the pan.
8. Remove the spread from the freezer and begin to place each dollop in the center of each dough circle then fold the sides together as you see in the picture above.
9. Roll into the cinnaon and sugar mixture then place roll in the prepared baking pan.
10. Repeat until you have gone through half of your dough or covering the bottom of the pan.
11. Pour another 1/3 of your butter mixture over the first layer then sprinkle with nuts(optional).
12. Repeat a second time until all the dollops are finished. If you have extra dough, roll two pieces together then roll in cinnamon sugar and place in the pan. This way you use up all the dough.
13. Pour the rest of your butter mixture over the top and sides.
14. Bake 28 minutes.
15. Remove from oven, cool 5-8 minutes.
16. Invert onto cake stand and let the pulling apart begin!