OVERNIGHT CHOCOLATE CHIP-TOFFEE MONKEY BREAD

This was my first time making monkey bread, and it will definitely be making an appearance at Christmas breakfast this year. It’s very reminiscent of cinnamon buns, which is one of my favourites. The sweet bread dough is rolled into balls, lightly dipped in butter, and then coated in a toffee-brown sugar coating which creates a beautiful caramel glaze when baked. Now I have to be honest; I forget to add the chocolate chips to the dough, and only remember after it started to rise. But I in my opinion, they are a definite must. I mean, who doesn’t love chocolate for breakfast? The dough is then left to rise again, in the refrigerator overnight. Wake up in the morning and bake. That’s it! This breakfast comes together quickly and tastes amazing. It’s sure to please.

I wish each and every one of you a very merry Christmas, and I hope you take time to spend time with your loved ones, and find time to relax this holiday season!

OVERNIGHT CHOCOLATE CHIP

5 from 1 vote

Print Pin Rate

Ingredients

• 1/3 cup granulated sugar, divided
• 1/4 warm water
• 2 1/4 teaspoons (1 packet) active dry yeast
• 3/4 warm milk
• 2/3 cup melted butter, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 2/3 cup all purpose flour, divided
• 1 cup milk chocolate chips
• 1/2 cup packed brown sugar
• 1/2 cup toffee bits

Instructions

• In a stand mixer bowl, dissolve 1 teaspoon of granulated sugar in warm water. Lightly sprinkle in yeast. Let stand for 10 minutes or until foamy. Whisk in the remaining sugar, milk, 1/4 melted butter (50ml), eggs, vanilla, and salt. Add 3 cups flour. Using dough hook attachment, mix until it forms a soft sticky dough.
• Knead dough, on medium low speed, adding in remaining flour as needed, for 10 minutes or until the dough is smooth and elastic. Knead in the chocolate chips. Transfer to a greased bowl, cover and let rise in a warm, draft free area, about 1 hour or until doubled in volume.
• Grease a 10-inch bundt pan. Place remaining melted butter in a small bowl. In a separate bowl, toss the brown sugar and toffee bits together. Transfer the dough to a lightly floured surface and knead 4 to 5 times to release any excess air.
• Pinch off small pieces of dough, about 1-inch, and roll into balls (about 36 balls). Coat each ball in the butter, then lightly coat in the brown sugar mixture. Layer the balls evenly into bundt pan. If you have any of the brown sugar mixture left, sprinkle evenly over the coated balls. Cover with plastic wrap, and let rise in refrigerator overnight.
• Preheat oven to 350 degrees F. Bake for about 30 to 35 minutes, or until top is golden. Cool in pan for 5 minutes, then turn out onto serving plate. Serve warm.