Chocolate-Cranberry Monkey Bread
Serves: 8 Servings
  • ½ cup plus 1 tablespoon granulated sugar, divided
  • ½ cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup fresh or thawed frozen cranberries
  • Master Dough (recipe follows)
  • 1 cup semisweet chocolate chunks
  • Rum Sauce (recipe follows)
  • ¾ cup coarsely chopped pecans
  1. Spray a 12-inch cast-iron skillet with cooking spray
  2. In a medium bowl, whisk together . cup granulated sugar, brown sugar, and cinnamon. In a small bowl, toss cranberries with remaining 1 tablespoon granulated sugar.
  3. Gently punch down Master Dough, and divide into 24 pieces. Stuff each piece with 2 teaspoons chocolate chunks, and roll into balls. Dip balls in Rum Sauce to coat, and dredge in sugar mixture. Arrange dough balls in prepared skillet; sprinkle with cranberries and pecans. Pour ? cup Rum Sauce over dough.
  4. Cover and let rise in a warm, draft-free place (75°) until puffed, about 30 minutes.
  5. Preheat oven to 350°. Bake until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes, covering with foil halfway through baking to prevent excess browning. Let cool for 10 minutes. Drizzle with additional warmed Rum Sauce, if desired.
Recipe by Southern Cast Iron at