Chocolate Hazelnut Monkey Bread
Prep Time
Makes
Cooking Mode
2 pkg prepared pizza dough ball (650 g each)
all-purpose flour for dusting
1 cup chocolate-hazelnut spread, divided
1 cup chopped toasted hazelnuts, divided
⅓ cup butter, melted
2 tbsp brown sugar
½ tsp ground cinnamon
2 pkg prepared pizza dough ball (650 g each)
all-purpose flour for dusting
1 cup chocolate-hazelnut spread, divided
1 cup chopped toasted hazelnuts, divided
⅓ cup butter, melted
2 tbsp brown sugar
½ tsp ground cinnamon
Directions
1Preheat oven to 375°F (190°C). Divide each package of dough into 24 equal pieces. Flatten each piece on lightly floured surface to about 1/4-in. (5-mm) thickness; onto centre of each piece, spoon 3/4 tsp (4 mL) chocolate-hazelnut spread and 3/4 tsp (4 mL) chopped hazelnuts. Draw up and pinch together dough to seal in filling, creating a small ball. Repeat process to make 48 balls. Set aside.
2In small bowl, mix butter, brown sugar and cinnamon. Dip each dough ball into butter mixture, allowing excess to drip off. Place balls in Bundt pan. Drizzle any remaining butter mixture over top.
3Bake 40 to 45 min. until top is golden brown and crisp. Cool pan on wire rack 10 min., then invert bread onto serving plate.
4Meanwhile, transfer remaining chocolate-hazelnut spread to small re-sealable plastic bag. Microwave 30 sec. on HIGH until spread is melted; cool slightly. Snip off small corner of bag; drizzle warm spread over bread. Sprinkle with remaining chopped hazelnuts. Serve warm.
Tips
1
Mix it up! Fill half the dough balls with chocolate-hazelnut spread and the other half with peanut butter.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
