Chocolate Covered Cherry Monkey Bread is a monkey bread smothered with delicious cherry flavor and covered in chocolate sauce!
Okay. I have a confession. I don’t looooooove Valentine’s Day. I mean, I sort of feel like it’s a holiday that makes you feel bad if you are single and something that makes you feel like you have to do something if you are part of a couple. (Please don’t throw things at me or give me the stink eye through your computer screen!)
But!! Since Gavin has been old enough to understand holidays, it has definitely started to grow on me! Last year when he was in K4, he was SO excited about his class’s Valentine’s Day party!
So today, I’m super excited to bring you some a fun Valentine’s Day treat that your kids will love and that they will love helping you make!
This bread is super simple to make with Pillsbury grands biscuits, and the cherry flavor is unbelievable. It is kind of like cherry pie meets monkey bread . . . only maybe a little bit better.
The monkey bread is great with or without the chocolate sauce to go on top, but the chocolate sauce is very tasty addition!
We were fortunate enough to have this twice in my house since the first time I used a horrible pan and fell out too sloppily for pictures. We for sure will be having this again! Especially since I could barely keep my husband away from the second batch long enough to take pictures.
Chocolate Covered Cherry Monkey Bread
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 packages of regular Pillsbury Grands biscuits
- 1 stick of butter 1/2 cup
- 1 tsp almond extract
- 1 can of cherry pie filling
- 1/2 cup of brown sugar
- Preheat your oven to 350 degrees and spray a bunt pan with cooking spray.
- Unroll both packages of the biscuits and cut each biscuit into four pieces. In a small bowl throughly mix the cinnamon and sugar. Drop each biscuit piece into the mixture making sure it is covered, and then transfer the piece to a bigger bowl.
- In a small saucepan, combine the butter, almond extract, cherry pie filling, and brown sugar over medium low heat. Cook until the butter is completely melted, stirring occasionally. (I let mine cook while I coated the biscuit pieces.)
- Once all the biscuit pieces are coated and the butter is fully melted, pour the cherry mixture over the biscuit pieces in the large bowl. Pour any additional sugar/cinnamon mixture that is left into the bowl, and stir gently to combine.
- Pour into the bunt pan and cook for 50 minutes. Check on your monkey bread about 40 minutes into the cooking. If the biscuit pieces that are sticking out are browning too much, tent the pan with aluminum foil for the remainder of the baking time.
- At the end of the 50 minutes remove the pan from the oven and let sit for five to ten minutes before placing a large plate over the pan and inverting it. Make sure that the plate is flush up against the whole pan or it may not come out in one piece.