Hot Chocolate Monkey Bread

Ingredients:

• 165 g unsalted butter, melted
• 2 tubes of chilled biscuit dough (450g each)
• 4 packets of 20g instant hot cocoa mix
• 1 cup of sugar
• 1 cup mini marshmallows
• 1 tbsp. chocolate granules
• Special equipment: 25cm round cake pan with a hole in the center (non-stick)

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Place the butter in a medium bowl. Grease a cake pan with a thin layer of butter.
2. Cut the bun dough into quarters. Mix the cocoa mixture with the sugar in a large bowl.
3. Working in batches, dip a third of the cookies in the melted butter, roll them in the dry cocoa mixture to lightly coat, and place them in an even layer in the cake pan; sprinkle with one-third of the marshmallows and chocolate chips. Make two more layers of dough rolled in cocoa, marshmallows, and chocolate chips in the same manner. Sprinkle with the remaining cocoa mixture and drizzle with the remaining butter.
4. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until golden brown, another 10-15 minutes. Loosen the bread from the sides of the pan with a knife or spatula. Carefully invert the pan onto a serving plate, remove it, and serve the monkey bread hot.