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Cinnamon Almond Dark Chocolate Monkey Bread with Cream Cheese Drizzle

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: 16 servings
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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 


Special equipment:
a 12-inch Bundt pan
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan.
  4. 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.
  5. 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:

  1. 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.