Ingredients
4canssmall buttermilk biscuits,refrigerated, not flaky or layers variety
1cupwhite sugar
½cupsalted butter
2tbspunsweetened cocoa powder
¼cupNutella
Preparation
Lightly grease an 8×8 glass baking dish.
Open the biscuits and cut each biscuit in half.
In a bowl, mix the cocoa powder and sugar.
Flatten each biscuit half into a circle about 2 inches across.
Take a very small amount of Nutella and place it in the middle of the flattened biscuit. Bring up the sides of the biscuit around the Nutella and pinch them together, forming a little ball.
Roll in the cocoa powder and sugar mixture
Place the ball, seam side down, in the baking dish, starting at a corner.
Repeat with all of the biscuit halves, forming 2 layers of Nutella-filled biscuit balls.
Melt the butter in the microwave, then pour it into the bowl with the remaining cocoa powder and sugar after all of the biscuit balls have been coated. Mix really well.
Pour the cocoa powder-sugar mix over the Nutella-filled biscuits.
Bake at 350 degrees F for about 20 minutes to half an hour.
After 20 minutes, lift up one of the balls in the middle of the dish to see if the bottom layer is fully cooked. If not, leave it in for another 10 minutes or so.
When the biscuits are done, remove them from the oven and let it cool for about 5 minutes since the caramel will begin to harden and your monkey bread will stick to the pan.
