Dessert is something I’m almost constantly craving. Coated in chocolate, line with chocolate, next to chocolate – as long as chocolate is involved in some form, I’m there for it. Whenever I bake anything, the first thing I ask myself is, “Can I get chocolate in this without ruining it?” Afterall, I’m a chocolate snob (in that I eat it and judge those who don’t), but I wouldn’t dare use it in a recipe that it absolutely wouldn’t suit.
Fortunately, this time around, I figured chocolate went with almost everything.
Chocolate and cinnamon? ✓
Chocolate muffins? ✓
Chocolate and pastry? ✓
I’d outdone myself when, in a fit of chocolate cravings, this idea popped into my head. A recipe so filled with carbs, so chocolatey, and so perfectly enjoyed with a cup of coffee, it seemed almost sacrilegious to not event at least attempt to make it? You’re going to thank me for this one.
I mean it when I say these muffins go well with coffee. Tear one apart, pour yourself a cup o’ joe, sit back with your favourite Halloween movie (something family-friendly and not scary for me, like Hocus Pocus or the always pleasing Halloweentown series), and just enjoy. These muffins are best savoured on the weekend, away from responsibilities and anything else that could harsh your chocolate buzz.
Take a break from reality with a tray of mouthwatering Cinnamon and Chocolate Chip Monkey Bread Muffins
- 2 cans Pillsbury™ Flake Rolls
- 1/2 cup milk chocolate chips
- 1/3 cup granulated sugar
- 2 tbsp cinnamon
- Preheat oven to 375 degrees F. Thoroughly grease 2 muffin trays.
- Each package of Pillsbury™ Flake Rolls should be divided into 10 pieces when opened. Each muffin for this recipe will require 2 of those pieces. Take each single piece and cut it into 4 quarters.
- In a small bowl, combine the granulated sugar and cinnamon. Coat each quartered piece in the mixture.
- Slightly flatten one of the quartered pieces and place it in the bottom of one of the muffin tins. It should cover half of the base. Repeat with another piece, covering the bottom completely. Sprinkle 4-5 chocolate chips and repeat the layering process until each tin is filled with 8 of the quartered pieces and layered with chocolate chips.
- Bake for 14-16 minutes, until the muffins are golden. When they're done, light the top layer slightly, if you can, to make sure it has cooked through. If the muffins aren't completely done, put them back in the oven for another 1-2 minutes at a time, making sure to watch them closely so they don't burn.
- I think some delicious variations of this could include walnuts or cranberries and orange zest.