Nutella and cream cheese  monkey bread

Nutella and cream cheese monkey bread

Based on 16 ratings
Juliane Meyer

Juliane Meyer

Contributor

Difficulty

Easy 👌

Preparation

30 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
86 g
Nutella (divided)
40 g
cream cheese
14 g
sugar
¼ tsp
cinnamon
160 g
yeast dough
10 g
butter
tbsp
maple syrup
tbsp
unsweetened cocoa powder
16 g
confectioner's sugar
chopped hazelnuts for serving
butter for greasing
MetricImperial

Utensils

oven, cookie cutter, bowl, rolling pin, bundt pan, aluminum foil, pot, rubber spatula, heatproof bowl

How-To Videos

how-to-melt-chocolate

How to melt chocolate

homemade-hazelnut-spread

Homemade hazelnut spread

how-to-set-up-a-double-boiler

How to set up a double boiler

Nutrition per serving

Cal665
Fat33 g
Protein12 g
Carb78 g
  • Step 1/3

    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.
    • 14 g sugar
    • ¼ tsp cinnamon
    • 160 g yeast dough
    • 80 g Nutella
    • 40 g cream cheese
    • oven
    • cookie cutter
    • bowl
    • rolling pin

    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.

  • Step 2/3

    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.
    • butter for greasing
    • bundt pan
    • aluminum foil

    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.

  • Step 3/3

    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!
    • 10 g butter
    • tbsp Nutella
    • tbsp maple syrup
    • tbsp unsweetened cocoa powder
    • 16 g confectioner's sugar
    • tbsp milk
    • chopped hazelnuts for serving
    • pot
    • bowl
    • rubber spatula
    • heatproof bowl

    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!

  • Enjoy your meal!

    Nutella and cream cheese  monkey bread

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