The best way to your valentine’s heart might just be through their stomach. And if you too are not so secretly obsessed with red velvet, then Valentine’s Day is the perfect time to satisfy your craving and show your love. This decadent and delicious red velvet monkey bread with white chocolate filling is a fun interpretation of an old favorite, made with red velvet cake mix.
But not just any ol’ bread — super-decadent pull-apart monkey bread! This fluffy bread is stuffed and topped with creamy white chocolate — oh! And sprinkles for good measure.
This will be your absolute favorite Valentine’s Day treat… or boring weekday breakfast. Whichever works.
White chocolate-stuffed red velvet monkey bread recipe
Recipe inspired by Something Swanky
For the bread
- 1/2 box red velvet cake mix
- 1/2 tablespoon active dry yeast
- 1-1/4 cups warm (110 degrees F) water
- 2-1/2 cups flour
- 1/2 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- Sprinkles, for garnish
For the filling
- 4 ounces white chocolate chips
- 1 cup heavy cream, divided
- 1 egg white
- 1 tablespoon white sugar
For the drizzle
- About 1/4 cup white chocolate chips
- 1 – 2 teaspoons canola oil
- In a bowl, mix together the yeast and the water. Let sit until foamy, about 10 minutes. To the bowl of a stand mixer, add the red velvet cake mix and flour. Pour the water-yeast mixture into the bowl, and add the vanilla extract. Attach a dough hook, and beat until the mixture forms a dough.
- Place the dough onto a lightly floured surface. Knead for about 4 minutes or until smooth and elastic. Place the dough into a lightly oiled bowl, and cover with oiled plastic wrap. Place in a warm spot, and let the dough double in size, about 1-1/2 hours.
- Meanwhile, make the filling. In a double boiler, melt the white chocolate with 1/4 cup of the heavy cream, and whisk until smooth. In a clean bowl, whip the egg white with the sugar until fairly stiff peaks form. In another bowl, beat the remaining heavy cream until more stiff peaks form. Gently fold the beaten egg white into the white chocolate mixture, and stir until smooth. Then fold in the whipped cream until no streaks remain. Chill it to thicken it up.
- Lightly punch down the bread dough. Liberally grease a Bundt pan with nonstick cooking spray. Pull apart the dough into small chunks, and roll into golf ball-size balls. Place 1 layer into the greased Bundt pan.
- Top the first layer of bread with white chocolate filling. Roll the remaining dough into balls, and place them over the white chocolate. Cover with greased plastic wrap, and let double again, about 45 minutes.
- Remove the plastic wrap. Heat the oven to 400 degrees F, and then bake the bread for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- To make the drizzle, melt the white chocolate chips in the microwave for about 60 seconds, stirring after 30 seconds. Add oil to thin it out, and stir until melted.
- Drizzle the top of the bread with melted chocolate, and garnish with Valentine’s Day sprinkles.
More red velvet recipes
Updated by Bethany Ramos on 1/22/2016