|430 g||Nutella (divided)|
|200 g||cream cheese|
|800 g||yeast dough|
|1½ tbsp||maple syrup|
|2 tbsp||unsweetened cocoa powder|
|80 g||confectioner's sugar|
|chopped hazelnuts for serving|
|butter for greasing|
Preheat oven to 175 °C/350°F. Add sugar and cinnamon to a small bowl and stir to combine, then set aside. Grease bundt pan with butter. Roll out yeast dough with a rolling pin. Cut out rounds with a cookie cutter, add dollops of the Nutella and cream cheese in the center of each round and fold dough carefully over the filling, then roll into equal-sized small balls.
Toss the balls in the sugar-cinnamon mixture and stack into a greased bundt pan. Bake at 175°C/ 350°F for approx. 35 – 40 min. If the monkey bread gets too dark, cover with aluminum foil. After baking allow to cool for a few minutes, turn onto a plate.
Set up a double boiler. Add butter, remaining Nutella, maple syrup, and cocoa powder to the heatproof bowl, stirring constantly. Once melted, remove the pot from the heat. Add confectioner’s sugar and milk to another bowl and stir into a thick icing. Pour Nutella mixture and sugar icing over the monkeybread and sprinkle chopped hazelnuts on top. Enjoy!