Nutella and cream cheese monkey bread

Based on 12 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
430 g Nutella (divided)
200 g cream cheese
70 g sugar
1 tsp cinnamon
800 g yeast dough
50 g butter
1½ tbsp maple syrup
2 tbsp unsweetened cocoa powder
80 g confectioner's sugar
chopped hazelnuts for serving
butter for greasing
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
665
Protein
12 g
Fat
33 g
Carb
78 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.
    • 70 g sugar
    • 1 tsp cinnamon
    • 800 g yeast dough
    • 400 g Nutella
    • 200 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!
    • 50 g butter
    • 2 tbsp Nutella
    • 1½ tbsp maple syrup
    • 2 tbsp unsweetened cocoa powder
    • 80 g confectioner's sugar
    • 2 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!