Cinnamon Almond Dark Chocolate Monkey Bread with Cream Cheese Drizzle

Total Time:
1 hr 30 min
30 min
10 min
50 min

16 servings

  • All-purpose flour, for flouring the work surface
  • 3 tubes crescent roll dough
  • One 10-ounce can almond filling
  • 1 cup dark chocolate chips
  • 2 sticks (1 cup) unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon table salt
  • Cream Cheese Drizzle, recipe follows
  • 1 cup toasted, salted almonds, crushed
  • Cream Cheese Drizzle:
  • 1 cup confectioners' sugar
  • 4 ounces cream cheese, at room temperature
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons whole milk
Watch how to make this recipe.
  • Special equipment: a 12-inch Bundt pan

  • Preheat the oven to 350 degrees F.

  • On a floured surface, unroll each tube of dough and separate along the perforations. Mound 1 teaspoon of the almond filling in the center of a dough triangle, top with 2 teaspoons chocolate chips and fold the sides over to make a package. Roll it in your hand to seal. Repeat with the rest of the dough, almond filling and chocolate chips.

  • Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan.

  • Mix together the granulated sugar, cinnamon and salt in a shallow bowl. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared pan. Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly.

  • While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan. Turn it over and turn out onto a serving dish. Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds.

Cream Cheese Drizzle:
  • Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth. If the mixture needs to be looser, add an additional 1 tablespoon milk.

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