Buttery, full of cinnamon and chocolate, Chocolate Chip Crescent Roll Monkey Bread makes an easy breakfast recipe. This is a tasty and quick way to enjoy monkey bread for breakfast.
This recipe has evolved from traditional monkey bread made with biscuits to being made with crescent rolls, plus chocolate chips.
This evolution is thanks to my boys. They kept talking over breakfast and changing the traditional monkey bread recipe. I’m actually just fine with that. They have given me a lot of great ideas to share on Call Me PMc.
Chocolate Chip Crescent Roll Monkey Bread
I make this pull apart recipe in individual portions in ramekins because my boys said, “This feels gourmet when you make it in these cups.”
Hey, they eat better when food is in individual portions so I’m all for it!
If you google “monkey bread”, you’ll see a lot of different ways to make it. This is my version. As well, I like to bake this pull-apart bread in ramekins. This cuts down on the cooking time which is great for weekday breakfasts.
Chocolate Chip Crescent Roll Monkey Bread is buttery, chocolatey and full of cinnamon. I love pull-apart bread. Furthermore, the top gets crispy while there is always extra butter, chocolate, and cinnamon at the very bottom. That’s the equivalent to frosting on a cake!
As well, this recipe is a sweet, gooey, and a sinful treat. There’s just something about eating foods with your hands that makes them better! Do you agree?
Other Crescent Roll Recipes
If you love this sweet pull apart bread made with Pillsbury crescents, I bet you will love these other recipes, too!
Chocolate Chip Crescent Roll Monkey Bread
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Save To Your Recipe BoxIngredients
- 8 ounce can crescent rolls
- 6 tablespoons butter
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Spray 3 ramekins or 4 or 5 muffin tins with non-stick spray.
- Place ramekins in a larger casserole dish to catch any spills.
- Roll crescent roll dough out into four rectangles.
- Spread 1 tablespoon of chocolate chips on each of the four rectangles.
- Roll the rectangle up and cut into 5 or 6 even pieces.
- Put butter, brown sugar, and cinnamon in a microwave-safe bowl. Microwave 30 to 40 seconds until butter is melted. Stir.
- Dip each crescent roll piece into the cinnamon mixture then place it in a ramekin. Repeat with all.
- Pour any remaining butter/cinnamon mixture over crescent roll pieces.
- Bake 15 to 17 minutes or until cooked through.
Nutrition
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c says
It looks like you put more than one in each how many are you putting together in muffin tin
Raquel says
This looks amazing Paula! Hope you are doing well – happy new year!
Andrea D. says
Drooling! Looks awesome can’t wait to try!
The Better Baker says
Oh how I wish we were neighbors. I could REALLY go for some of these with my morning coffee today. Thanks much for your faithfulness to share with us at Weekend Potluck. Hope yours is a great weekend.