Mocha Coconut Monkey Bread – a delicious recipe with Brown Sugar, Sugar, Cinnamon, Butter, Mocha Hazelnut, u00bc. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Spray small (4-ounce size) glass canning jars with nonstick spray and set aside.
2
Stir together the 2 sugars and the cinnamon in a bowl. Cut each biscuit into 4 pieces. Flatten each piece and place a small amount of the mocha spread in the middle. Fold each corner up and over the spread. Pinch the dough closed to keep the spread in. Dip in the melted butter and roll in the sugar mixture. Place 5-6 pieces in one jar. Sprinkle the top with 1 teaspoon of shredded coconut. Continue filling and rolling until all the biscuits have been used.
3
Place all the jars on a baking sheet. Bake at 350u00b0F for 15-17 minutes. As soon as the bread comes out of the oven, drizzle the tops of each jar with a little bit of cream of coconut.
4
Let cool slightly before eating. Best served warm. Store sealed. Make 7-8 jars of monkey bread.
422
kcal
Calories
22
g
Fat
59
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Brown Sugar, 1/2 cups Sugar, 2 Tablespoons Cinnamon, 1 can 10-count Refrigerated Biscuits, and more.
Yes, Mocha Coconut Monkey Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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