Chocolate-Peanut Butter Monkey Bread


  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 (16.3 oz) cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits 
  • 2/3 cup creamy peanut butter (divided into 32 teaspoons)
  • 8 ounces semi sweet chocolate chips
  • 1 cup brown sugar
  • 3/4 cup butter, melted


1_ Heat oven to 350°F. Lightly grease 12-cup fluted tube or Bundt pan with butter or cooking spray. In large gallon-size storage food bag, mix granulated sugar and cinnamon.

2_ Separate the biscuit dough into 16 biscuits (8 biscuits per can); cut each biscuit into quarters, making 64 pieces.

3_ Working with one biscuit quarter at a time, flatten the quarter into a circle shape. Place one teaspoon of the peanut and a few chocolate chips in the center of the dough. Bring edges of the dough up and over the filling, stretching the dough as necessary to encase the fillings in the middle of the dough ball. Repeat with remaining dough circles.

4_ Add filled dough balls a few at a time to the bag of cinnamon sugar. Shake in bag to coat dough. Arrange coated dough balls in the prepared pan.

5_ In small bowl, mix brown sugar and melted butter; pour mixture over biscuit pieces.

6_ Place the pan on a baking sheet. Bake 30 to 35 minutes or until golden brown and no longer doughy in center.

7_ Remove from the oven and carefully invert the pan onto a serving plate. Allow the bread to cool inverted in the pan for 10 minutes, then remove the pan and pull apart to serve. Serve warm.