Small pull-apart rolls baked in cinnamon and sugar and filled with chocolate. This is about as good as monkey bread gets!
Brown Sugar Coating:
1) Butter pan with 2 tablespoons softened butter and set aside for later.
2) In a large bowl, mix together milk, water, melted butter, sugar and yeast. Meanwhile, mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. If at any point dough is very sticky, add more flour by the tablespoon.
If you don’t have a mixer, just mix the ingredients in a bowl with a wooden spoon until the dough forms a rough ball. Then turn out onto a floured surface and knead the dough until it forms a smooth ball, about 5-6 minutes.
3)Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with vegetable oil or nonstick spray. Place dough in bowl and coat surface of dough. Cover bowl with plastic wrap and let rise until dough doubles in size, about an hour.
4) For the sugar mixture, mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl.
5) To finish bread, remove the dough from the bowl, and pat into a rough 10-inch square. Sprinkle chocolate chips on half of the dough and fold it over. Then roll out again to a square. Using a bench scraper or knife, cut dough into tiny 1/4-1/2 inch pieces.
6) Roll each piece into a rough ball and dip into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan. Try to stagger the balls so they form a single thing.
7) Cover the Bundt pan tightly with plastic wrap and let rise for another hour until the balls are about 2 inches from the top of the pan.
8) Preheat oven to 350 degrees. Unwrap the pan and bake until the top is deep brown, about 35-40 minutes. Cool in the pan for 5 minutes, then turn out onto a late and allow to cool slightly, about 10 minutes.
9) While the bread cools, whisk the confectioners’ sugar and milk in a small bowl until the lumps are gone. Using a spoon, drizzle the glaze over the monkey bread. Serve warm.